Carrot Cake
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, incredibly moist carrot cake spiced with cinnamon and loaded with grated carrots. It is finished with a rich, textured cream cheese icing packed with shredded coconut and chopped pecans.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | 15 mins | 12 servings |
🔪 Key Equipment
- Sifter
- Mixing bowl
- Electric mixer
- Baking pan
- Grater
Ingredients
Cake Batter
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Flour | sifted |
| 2 cups | Sugar | None |
| 2 tsp | Cinnamon | ground |
| 2 tsp | Baking Soda | None |
| 2 tsp | Salt | None |
| 1 1/2 cups | Vegetable Oil | such as Wesson oil |
| 4 | Eggs | room temperature |
| 3 cups | Carrots | finely grated |
Cream Cheese Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 package (8 oz) | Cream Cheese | softened |
| 1 cup | Powdered Sugar | None |
| 1 stick | Margarine | or butter (oleo), softened |
| 1 tsp | Vanilla Extract | None |
| 1 cup | Coconut | shredded |
| 1/2 cup | Pecans | chopped |
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F.
- Sift together the 2 cups flour, 2 cups sugar, 2 tsp cinnamon, 2 tsp baking soda, and 2 tsp salt into a large mixing bowl.
- Add the 1 1/2 cups vegetable oil to the dry ingredients and mix well.
- Incorporate the 4 eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Gently fold in the 3 cups finely grated carrots until they are evenly distributed throughout the batter.
Step 2: Bake the Cake
- Pour the batter into a prepared baking pan.
- Bake at 350°F and check for doneness at 30 minutes by inserting a toothpick into the center; it should come out clean with no wet batter clinging to it.
Step 3: Mix the Icing and Assemble
- In a medium bowl, beat together the 1 package (8 oz) cream cheese, 1 cup powdered sugar, 1 stick margarine, and 1 tsp vanilla extract until completely smooth and creamy.
- Fold in the 1 cup coconut and 1/2 cup pecans until evenly combined.
- Spread the icing generously over the completely cooled cake before slicing.
💡 Make-Ahead & Storage: This cake can be baked and iced up to 24 hours in advance. Keep it covered and refrigerated to maintain the freshness of the cream cheese icing.
Original Recipe Scan
