This is by far the best carrot cake I’ve ever tasted, and I should know because carrot cake is my favorite cake. I even had carrot cake for my wedding cake a million (or so) years ago before rustic was a thing.
My love for carrot cake runs deep and I distinctly remember asking for this as my birthday cake for many years growing up. As it turns out, my birthday, February 3rd is actually National Carrot Cake Day. Weird, right? It’s as if loving carrot cake was my destiny.
This being my favorite cake and all, I also know a thing or two about making a great carrot cake. Once I was out on my own, as a young college student, I was forced to start making this cake for myself each February, or whenever the mood would strike. Looking back at my own recipe and how it evolved over the years, it appears that I must have took what I knew of my mom’s recipe and combined it with a few others to form the ultimate carrot cake with the best cream cheese frosting.
Whatever happened those many years ago, all I know is that I now make this earthy yet decadent cake every year for my own birthday and I look forward to it for months.
This particular variation elevates the humble root vegetable to a sweet cakey splendor, equally at home in grand celebrations and low-key Sunday dinners. The secret to its alluring taste lies in a few unusual additions: sweetened coconut and crushed pineapple. Rest assured these tropical influences do not overwhelm, but simply enhance the rich flavor and texture of the cake.
Bake it in a simple 9×13” pan for easy access, or dress it up as an (almost) naked layer cake like I did and garnish with some fanciful dried pineapple flowers. You will devour this cake all the same and you will love every minute of it.
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PinDescription
A moist carrot cake laced with pineapple and coconut and topped with cream cheese frosting and pineapple flowers.
Ingredients
For the Cake
2 cups granulated sugar
1 1/3 cups vegetable oil
3 large eggs
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 tsp baking soda
1 1/2 tsp diamond kosher salt
1 cup chopped walnuts
1 cup flaked coconut
1 pound of carrots, grated*
1 cup crushed pineapple, from one 15 ounce can, well drained
For the Frosting
12 – 16 ounces cream cheese, at room temperature**
8 ounces (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 cups confectioners’ sugar, sifted, plus an additional 1/2 cup if needed
For the Flower Garnish
1 whole pineapple
Instructions
CAKE
Preheat the oven to 350 degrees.
Butter (3) 8-inch round cake pans*** then line with parchment paper and butter and flour the pans.
In the bowl of an electric mixer, beat sugar and oil.
Add eggs one at a time, beating well after each addition.
When the batter is light yellow in color, add the vanilla.
In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet batter.
Fold in walnuts, coconut, carrots, and pineapple.
Divide batter between the three pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes slightly, carefully remove from pans, then cool completely on wire racks before frosting.
FROSTING
Beat the cream cheese, butter, vanilla, and salt with an electric mixer until combined. Slowly add in the confectioners’ sugar, mixing until smooth and creamy.
PINEAPPLE FLOWERS
Preheat oven to 225 degrees.
Line two baking sheets with parchment paper.
Cut off the top and bottom of the pineapple, then slice the skin off the sides, trimming away the black “eyes”.
Cut pineapple, crosswise, into very thin slices and gently place on prepared baking sheets.
Bake until tops look dried, about 60 minutes.
Flip slices and bake until completely dried, about 60 minutes more.
Pinch the center of each pineapple slice to form a cone and allow to cool, inserted into a clean egg carton, muffin pan, or shot glasses to form flowers.
ASSEMBLY
Carefully trim the rounded top off of each cake layer using a cake leveler or serrated knife to make a level surface.
Place one cake layer on serving plate and pipe frosting onto it using a pastry bag or zippered bag with the tip cut off. Carefully spread the frosting around with an offset spatula or butter knife.
Continue this method with the next two cake layers, then lightly apply frosting to the sides of the cake by piping vertical stripes and then spreading out the frosting.
To get that semi-naked look, hold the edge of a bench scrapper against the cake and wind it around using gentle pressure to scrape off excess frosting until you reach the desired effect.
Decorate the top and/or sides of the cake with the dried pineapple flowers.
Notes
* Grate carrots with a box grater by hand or using a food processor fitted with the grating blade.
** For the frosting, use 2 of the brick packages (the full 16 ounces) if you want the cream cheese flavor to really shine through. Cut it back to 12 ounces (1.5 bricks) if you want a sweeter frosting.
*** This recipe makes enough for (3) 8” round pans, (2) 9” round pans, or (1) 9×13” rectangular pan. Adjust the baking time accordingly.
