Studded with coconut and toasted walnuts, this moist carrot cake features a kick of spice and coconut cream cheese frosting for good measure.
Flour Baking soda Salt Spices Walnuts Eggs Crushed pineapple Dark brown & white sugar Buttermilk Oil Vanilla Carrots Coconut
We first prepare our dry ingredients. In a mixing bowl, sift together the measured flour, baking soda, salt and spices and put aside.
In another bowl, whisk the remaining ingredients until combined. Add the shredded carrots, coconut and walnuts. Stir in a little flour at a time until combined.
Pour into prepared cake pans and bake for 25 minutes. Insert a toothpick. If it comes out clean, it's ready, but if the batter is still wet, give it another couple minutes and check again.
For the frosting, beat softened cream cheese, butter, vanilla and salt until fluffy. Beat in powdered sugar and stir in coconut. Top on cooled cake.
For the best-ever carrot cake, you will love this dessert, and it will become your new go-to recipe!