My favorite carrot cake

…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
[via AllRecipes]

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
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

  1. 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.
  2. 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.
  3. 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

  1. Beat whipping cream until stiff peaks form.
  2. 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!

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