This recipe was absolutely fantastic. At first I wasn't sure how the coconut and pineapple would taste, but they ended up blending in very well. I had dinner guests who were trying to guess what was so unique about the cake. Not being a fan of coconut myself, I cut the amount in half. It was still noticeable, but complementary.
Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
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Credit: Todd Coleman
Ingredients
¾ cup canola oil, plus more for pan2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 ½ cups sugar
½ cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
½ cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see Making Marzipan Carrots)
Instructions
1. Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40-45 minutes. Let cool.
3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.
Ratings & Reviews (5)
BEST carrot cake ever! frosting is excellent!! Husband hates coconut, but loved it here! A bit time consuming to make, but worth it!! Makes great cupcakes!
A showstopper. Everyone at a large dinner party LOVED it.
Best carrot cake recipe ever!!!! When ever I make this for my husband for his work place he says they come running for the cake, gone in five minutes. I don't taste the coconut in the cake, yet I think it is a very important ingredient for success in this cake. I add the vanilla to the frosting but I also add almond extract, that is what gets me great reviews. People's response> delicious and MOIST!!!
In Hawaii we call this Hawaiian wedding cake. I made it for my own wedding last year and it was far more popular than the 'professional' one my wife ordered. I would suggest fresh pineapple and coconut if you can find it. Also the mixture can be very loose and it is sometimes a little 'soggy' in the middle. I made one for my birthday recently and used a Bundt pan instead...no soggy middle..Aloha
Classic Carrot Cake
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