Mom's Legendary Carrot Cake
A delightful and moist carrot cake with coconut and pineapple, topped with creamy cream cheese frosting. Perfect for special occasions or a comforting dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1.5 tsp baking soda
- 1 tsp baking powder
- 3 tsp ground cinnamon
Wet Ingredients
- 1.5 cups vegetable oil
- 4 units eggs, beaten
- 2 cups sugar
Mix-ins
- 1 cup shredded coconut
- 2 cups freshly grated carrots
- 1 can crushed pineapple, well-drained
- ½ cup walnuts (optional)
Icing Ingredients
- 1 package cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the sugar, vegetable oil, and beaten eggs.
- Gently blend in all the dry ingredients until they are well combined.
- Fold in the freshly grated carrots, crushed pineapple, shredded coconut, and walnuts (if you choose to add them).
- Pour the batter into a greased 9x13 pan or muffin tins.
Baking
- Bake in a preheated oven at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool completely.
Icing
- To make the icing, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until it is fluffy.
- Spread the cream cheese icing generously over the cooled cake.
Notes
Store the cake in an airtight container in the refrigerator for about a week. You can freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag. For a healthier twist, substitute half of the vegetable oil with applesauce.