Moist & Flavorful Carrot Cake Delight
This exquisite Carrot Cake Delight is the result of my culinary adventures, inspired by a top-rated recipe from myrecipe.com. After reading rave reviews, I decided to make this cake for a special occasion, and it truly surpassed my expectations! Bursting with rich flavors from fresh grated carrots and enhanced by sweetened flaked coconut and crunchy pecans, this cake is a wonderful twist on a classic favorite. To elevate the experience, I added plump raisins and topped it off with my beloved Cream Cheese frosting, which takes the cake to the next level of decadence. Perfect for gatherings or enjoyed as a delightful treat at home, this cake is guaranteed to impress!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (Lightly spooned into measuring cups and leveled.)
Granulated sugar
1 1/3 cups (None)
Sweetened flaked coconut
1/2 cup (None)
Chopped pecans
1/3 cup (Chopped)
Baking soda
2 teaspoons (None)
Salt
1 teaspoon (None)
Ground cinnamon
2 teaspoons (None)
Canola oil
3 tablespoons (None)
Large eggs
2 (None)
Grated carrots
2 cups (Freshly grated)
Canned crushed pineapple
1 1/2 cups (Drained)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour a 13 x 9-inch baking pan or coat it with cooking spray to prepare for the batter.
2
In a large mixing bowl, lightly spoon the all-purpose flour into dry measuring cups, ensuring a level measure by using a knife to scrape across the top. Combine the flour, granulated sugar, sweetened flaked coconut, chopped pecans, baking soda, salt, and ground cinnamon. Whisk together until evenly mixed.
3
In a separate bowl, combine the canola oil and eggs, whisking well to blend. Incorporate the grated carrots and drained crushed pineapple into the egg mixture.
4
Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and airy.
5
Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 35 minutes or until a wooden pick inserted in the center comes out clean.
6
Once baked, remove the cake from the oven and allow it to cool completely on a wire rack before frosting.
7
To prepare the cream cheese frosting, beat together softened butter and cream cheese in a large bowl using a mixer at medium speed until creamy and smooth. Gradually add the powdered sugar and vanilla, mixing until well combined and smooth.
8
Once the cake has cooled, generously spread the cream cheese frosting over the top. For the finishing touch, consider garnishing each slice with a sprinkle of grated carrot.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this carrot cake recipe?
The recipe is called Moist & Flavorful Carrot Cake Delight.
What temperature should I preheat my oven to?
Preheat your oven to 350°F (175°C).
What size baking pan is required for this cake?
You should use a 13 x 9-inch baking pan.
How should the baking pan be prepared?
Grease and flour the pan or coat it with cooking spray to prevent sticking.
How do I correctly measure the all-purpose flour?
Lightly spoon the flour into dry measuring cups and use a knife to scrape across the top for a level measure.
What dry ingredients are whisked together in the large bowl?
Combine flour, granulated sugar, sweetened flaked coconut, chopped pecans, baking soda, salt, and ground cinnamon.
What type of coconut is used in this recipe?
The recipe calls for 1/2 cup of sweetened flaked coconut.
What kind of nuts are added to the batter?
The recipe uses 1/3 cup of chopped pecans.
Which wet ingredients are mixed first in a separate bowl?
Whisk together the canola oil and eggs first.
What fruit ingredients are incorporated into the egg mixture?
Incorporate the grated carrots and drained crushed pineapple into the egg mixture.
Does the crushed pineapple need to be drained?
Yes, use 1 1/2 cups of drained crushed pineapple.
How should I combine the wet and dry ingredients?
Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined.
Why shouldn't I overmix the cake batter?
Avoiding overmixing helps keep the cake light and airy.
How long does the cake need to bake?
Bake for 35 minutes or until a wooden pick inserted in the center comes out clean.
How do I know when the cake is done baking?
The cake is done when a wooden pick inserted into the center comes out clean.
Where should the cake cool after baking?
Allow the cake to cool completely on a wire rack.
What ingredients are in the cream cheese frosting?
The frosting consists of softened butter, cream cheese, powdered sugar, and vanilla.
How do I make the frosting?
Beat butter and cream cheese until smooth, then gradually add powdered sugar and vanilla, mixing until well combined.
When should I frost the cake?
Spread the frosting generously over the top once the cake has cooled completely.
What is a suggested garnish for this cake?
You can garnish each slice with a sprinkle of grated carrot.
What inspired this specific recipe?
It was inspired by a top-rated recipe from myrecipe.com and enhanced with extra ingredients.
What type of oil is used in the batter?
The recipe uses 3 tablespoons of canola oil.
How many eggs are required for this recipe?
The recipe requires 2 large eggs.
How many carrots do I need?
You will need 2 cups of freshly grated carrots.
How much baking soda is used in the recipe?
The recipe calls for 2 teaspoons of baking soda.
What is the amount of ground cinnamon needed?
Use 2 teaspoons of ground cinnamon.
How much granulated sugar is used?
The recipe uses 1 1/3 cups of granulated sugar.
Does this recipe contain salt?
Yes, it contains 1 teaspoon of salt.
What additional optional ingredient did the author mention adding?
The author mentioned adding plump raisins to the cake.
What type of flour is recommended?
The recipe calls for 1 1/2 cups of all-purpose flour.