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.
Yield: serves 12-14
- 3⁄4 cup canola oil, plus more for pan
- 2 cups flour, plus more for pan
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 1 1⁄2 cups sugar
- 1⁄2 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
- 1⁄2 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)
- 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.
- 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.
- 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.