Carrot cake is one of my favorite desserts I love all the flavors after they are baked together, carrots, raisons, pineapple and all the spices with the creamy cream cheese frosting, yummy beyond words. I hope you like my recipe as much as everyone else 🙂

Ingredients:

• 2 Cups of All Purpose Flour
• 2 tsp of Baking Soda
• 1 1/2 Cups of White Sugar
• 1/2 Cup of Brown Sugar
• 1/2  Cup of Vegetable Oil
• 1/2 Cup of Melted Butter
• 3 Eggs
• 1 tsp of Vanilla
• 1 tsp of Allspice
• 1 15oz Can of Crushed Pineapple (drained)
• 2 Cups of Carrots (shredded)
• 1 Cup of Flaked Coconut
• 1 Cup of Chopped Walnuts

 

Cream Cheese Frosting:

• 1 8oz Package of Cream Cheese (softened)
• 1/2 Cup of Butter (softened)
• 3 Cups of Confectionary Sugar
• 1 tsp of Cinnamon
• 1/2 tsp of All Spice

 

Directions:

1. Preheat your oven to 350* & butter your cake pans bottoms and sides, use either a 9×13″ pan or 2 9″ round cake pans
2. Sift your flour and baking soda together into a large bowl
3. Add your white and brown sugars blending with a fork until well combined
4. With a blender mix in your butter, eggs, oil and vanilla until well combined
5. Mix in your pineapple, carrots, coconut and nuts by hand until completely combined
6. Pour your batter equally between your 2 cake pans or all of it in the one, tap it on the countertop a few times to make sure all of the air is out of the mix
7. Bake for 45 minutes in a your preheated oven for a 9×13″ pan or for 25 minutes for 2 round cake pans or until a toothpick in the center comes out clean
8. Remove from the oven and let them cool for 1 hour before frosting
9. Top with more nuts (toasted) if desired

 

To make the frosting:

Blend all the frosting ingredients together with a mixer and frost your cooled cake(s)