Description
This Old Fashioned Carrot Cake recipe combines moist shredded carrots with coconut flakes for added texture and flavor. It features a spiced batter with cinnamon or nutmeg and is topped with a classic cream cheese frosting. Perfect as a nostalgic treat for tea time or celebrations, this cake balances sweetness and spice with a rich, creamy finish.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour (plus 2 tablespoons more to coat baking pans)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup (200 g) sugar
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (or 1 teaspoon ground nutmeg)
- 1 cup coconut flakes (or 1 cup chopped walnuts or pecans)
Wet Ingredients
- 2 cups shredded carrots
- 1 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 4 large eggs
Frosting Ingredients
- 8 ounces cream cheese (room temperature)
- 8 tablespoons unsalted butter (room temperature)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare Pans: Grease two 8-inch round baking pans with vegetable oil and coat them lightly with flour. Trace two 8-inch circles on parchment paper using one of the pans, cut out the circles, and place one in the bottom of each pan to prevent sticking.
- Preheat Oven: Set your oven to 350°F (176°C) to heat while you prepare the batter.
- Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, and ground cinnamon or nutmeg until well combined.
- Add Mix-Ins and Wet Ingredients: Stir in coconut flakes (or nuts), shredded carrots, vegetable oil, eggs, and unsweetened apple sauce. Mix on low speed until a smooth batter forms.
- Distribute Batter and Bake: Evenly divide the batter between the two prepared pans. Optionally, wrap the pans with baking strips for more even baking. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for about 10 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely for about one hour before frosting.
- Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
- Assemble Cake: Once cakes are fully cooled, spread frosting between the layers and over the top and sides of the cake as desired.
Notes
- This classic carrot cake recipe is enhanced with coconut flakes, adding a pleasant texture and flavor.
- Nut options like walnuts or pecans can be used as an alternative to coconut.
- Using baking strips helps the cake bake evenly and prevents doming.
- Make sure the cake layers are completely cool before frosting to avoid melting the cream cheese frosting.
- Enjoy this cake as a delightful snack or a comforting dessert alongside tea or coffee.
Nutrition
- Serving Size: 1 serving
- Calories: 714 kcal
- Sugar: 44 g
- Sodium: 381 mg
- Fat: 39 g
- Saturated Fat: 13 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 121 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 90 mg
