…and cream cheese frosting, of course. (of course!)
I made this carrot cake for Jordan’s birthday a couple of weekends back. It’s super moist and delicious of you’re a hardcore carrot cake fanatic like I am. It was quite the event getting it cooked. I used a different cake pan than I usually do and was baking in our oven for the first time and it ended up overflowing at taking 2 hours to bake instead of 40 minutes. But it still turned out great! (Oh, and I forgot an ingredient even…it was kind of a mess). All should enjoy the glory that is this cake.
Moist Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Cream Cheese Frosting
1 pkg (8oz) cream cheese
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cup heaving whipping cream
- Beat whipping cream until stiff peaks form.
- In a large bowl, combine cream cheese sugar, salt, and vanilla. Beat until smooth. Fold in whipped cream.
Hold the phone! Can I just say that I hand whipped the cream?! Have you ever done that? I can’t believe it’s something that people did in the past times. I watched an entire episode of the Daily Show before the magical “stiff peaks” formed.
Yes. All of it was still worth it. Happy birthday, Jordan!