My sister-in-law’s mom, Cathy, is known for this cake and in my opinion, it is the only Carrot Cake recipe you will ever need. If you follow my trials and tribulations in the kitchen, you know I’m not a huge dessert eater and would always take a piece of pizza over a piece of cake. But not when this cake is on the table. It is moist, just sweet enough and topped with deliciously simple cream cheese frosting. I have only made it a few times but the recipe never fails.
1 ¼ cups Vegetable oil
2 cups Sugar
2 tsp Vanilla
2 cups All-purpose Flour
2 tsp Baking powder
1 tsp Baking soda
¼ tsp Salt
2 tsp Cinnamon
2 ½ cups Finely grated carrots
1 can (8oz) Crushed pineapple, drained
½ cup Coconut flakes
1 cup Coarsely chopped, toasted walnuts (see note below)
1 1/2 sticks Room temperature butter (I use salted)
1 1/2 pkg Room temperature cream cheese
1 tsp Vanilla
4 1/2 cups Sifted powdered sugar
Heat oven to 350. In the bowl of mixer, beat together the first four ingredients until blended. Beat in the next five ingredients until blended. Do not overbeat. Stir in remaining ingredients by hand.
Divide batter between two greases and floured 9-inch cake pans and bake at 350 degrees for about 45 minutes or until a toothpick inserted in the middle comes out clean. You can make the cake a day ahead, just cool and wrap in plastic wrap until you are ready to frost.
For the frosting, combine the butter and cream cheese until blended. Beat in remaining ingredients until blended.
I use about 1/3 of the frosting between the two layers and the rest on the outside.
Note: The most recent time I made this cake I decided not to include the walnuts in the cake but rather chopped them up and put them around the outside of the frosted cake as you see in the photo.