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Carrot Cake Recipe
"I have been making this carrot cake recipe practically forever. And every single person who got to taste it LOVED it. It’s THAT good. There are not only a bunch of freshly shredded carrots in the cake but walnuts, crushed pineapples, coconut flakes to keep the texture amazingly moist and a little crunchy at the same time. It’s the best! Make this healthy carrot cake recipe in a 9×13″ baking dish for your family anytime. Just spread the cream cheese frosting on top once the cake is done. You don’t have to get fancy here."
Preparation Time20 min
Cooking Time45 min
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup white sugar
- 1 cup coconut oil
- 1 teaspoon vanilla extract
- 2 cups carrots, freshly shredded
- 1 cup flaked coconut
Preheat oven to 350°F. Mix flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl; make a well in the center and add sugar, oil, eggs, and vanilla. Mix with a wooden spoon until smooth.
Stir in carrots, coconut, walnuts, and pineapple. Mix until everything is evenly combined.
Pour the mixture into a greased 9×13-inch baking dish, or two 9-inch cake pans for a double-layer carrot cake or one 9-inch cake pan for a single-layer cake as pictured. Flatten the surface with a silicone spatula.
Bake for 45 minutes or until a toothpick comes out clean when you stick it in the cake.
In the meantime, make the frosting by mixing cream cheese, butter, and powdered sugar in a medium mixing bowl until even.
When the cake is done, allow to cool. If using a cake pan, cover with a large plate and flip it to let the cake drop onto the plate. Transfer to a serving platter. Level off the uneven surface with a knife.
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