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Classic Carrot Cake Recipe

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classiccarrotcake Classic Carrot Cake Recipe

carrotcake2 Classic Carrot Cake RecipeClassic Carrot Cake Recipe

Here’s one of our all time favorite cakes. The age old Carrot Cake Recipe is a reliable friend to have around.

The cream cheese frosting perfectly accents this lovely cake. However we like it best – Plain.

You can opt for or without the walnuts or pineapple – They are all individual preferences.

Either way you can’t go wrong with this winning recipe.

Classic Carrot Cake Recipe



Ingredients:

  • 2 cups flour
  • 2 tsp fine cinnamon powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 1 cup oil
  • 2 cups finely grated carrot
  • 1 cup grated fresh coconut
  • 1 cup crushed  pineapple fresh or canned-optional
  • ¾ cup chopped walnuts – optional

Frosting: only if desired

  • 8 oz pack Cream Cheese
  • ¼ cup butter, softened
  • 2- 3 Tbsp
  • 1 tsp vanilla extract
  • 4 cups powdered sugar


 

Method:

  • Preheat oven to 350 ºF/177º C
  •  Prepare 1 (8-9 inch) circle cake pan OR 2 8-9 inch pans if making a layered cake.
  • Grease the pan/s with butter or shortening lightly. Lightly dust with flour by sprinkling all over and then tapping out the pan to remove excess.
  • Sift together the flour, cinnamon powder, baking soda and salt.

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  • In a mixer with whisk attachment or in a bowl using beater, beat together the sugar, oil till fluffy.

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  • Add the eggs and vanilla extract and beat till thoroughly mixed.

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  • Fold in the finely grated carrot.

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  • Fold in the coconut.

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  • Add the pineapple and walnut if using – we omitted the pineapple.

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  • Pour into the greased and floured pan or pans (if making a layered cake)

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  • Bake on  lower rack of oven for 45 minutes- 1 hour till OR top is cooked and toothpick inserted in the centre comes out clean.
  • Cool in pan/s for 10 minutes.
  • Run a knife around the sides of pan and invert  onto your palm and then flip right side up onto cooling rack.
  • Allow to cool 1 hour.

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  • Frost if desired.Frost between layers for layered cake as well.
  •  Keep covered and chilled in refrigerator.

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Frosting:

  •  Beat together the sugar, cream cheese, vanilla, butter and milk till smooth on low speed.
  • Add the sugar one cup at a time till smooth and spreadable
  • Frost the cooled cake with swirls and refrigerate.

Classic Carrot Cake Recipe

Notes:

We like our carrot cake plain and even if we use frosting we make only ¼the recipe and make a light layer of frosting.

Did you enjoy our Classic Carrot Cake Recipe ?

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5 Comments

  1. Avatar Sherien Ramzan 4 years ago

    My favourite combo…………carrot cake with creamcheese frosting

  2. Avatar Sapna 4 years ago

    Shana, how much of grated coconut should be used in making the carrot cake?

    • It’s 1 cup grated coconut. I’ve edited the post to include it. Thanks for letting me know of this oversight.

  3. Avatar Sapna 4 years ago

    Shana, made the carrot cake and it was moist and soft. This recipe of adding grated coconut is a new twist. But it was nice. I used to make the carrot cake without the grated coconut.

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