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carrot cake

A delicious, super moist carrot cake with a rich cream cheese frosting, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 0.75 cup all-purpose flour
  • 0.75 cup whole wheat flour
  • 1 cup granulated sugar
  • 0.25 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1.5 tsp vanilla extract
  • 2 cups grated carrots (peeled)
  • 20 oz crushed pineapple in juice (drained)
  • 0.5 cup chopped walnuts
  • 8 oz cream cheese (1/3 fat)
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation Steps
  1. Preheat oven to 350F. In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla; stir well.
  3. Add grated carrots and pineapple; mix well.
  4. Fold wet ingredients with the dry ingredients, batter will be stiff but come together. Fold in 1/4 cup chopped nuts.
  5. Spoon batter into an 8" x 3" cake pan coated with cooking spray.
  6. Bake at 350°F for 40-50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  7. Prepare frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over cooled cake.
  8. Garnish with remaining chopped walnuts.

Notes

This carrot cake is perfect for celebrations and makes a great dessert for any occasion.