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Carrot Cake

A moist, two-layer carrot cake made with crushed pineapple, coconut flakes, and raisins, then topped with fluffy coconut frosting. The perfect cake to transition from summer to fall.
Course Dessert
Cuisine American
Keyword cakes, carrots, cinnamon, Coconut, coconut frosting, pineapple, raisins
Servings 12 people

Ingredients

CARROT CAKE INGREDIENTS

  • 2 cups grated carrots (4-5 medium carrots)
  • 2 cups granulated sugar
  • 3 tsp ground cinnamon
  • 3 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs, at room temperature (lightly beaten)
  • 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 8-oz can of crushed pineapple (do not drain)
  • 1 cup shredded sweetened coconut
  • 1 cup raisins

COCONUT FROSTING INGREDIENTS

  • 2 tbsp coconut milk
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 cup unsalted butter, softened
  • 1/4 cup cream of coconut
  • 3 cups powdered sugar

Instructions

PREP INSTRUCTIONS

  • Preheat oven to 350F.
  • Line two 9-inch round cake tins with parchment paper, then spray with baking spray. Set aside.
  • Beat the eggs lightly with a fork. Set aside.
  • Use a food processor to grate the carrots, then set aside.

BAKING INSTRUCTIONS

  • In a very large bowl, whisk together the granulated sugar, cinnamon, flour, baking soda, and salt until combined.
  • Pour the beaten eggs, oil, vanilla extract, crushed pineapple, and grated carrots into the bowl. Use a spatula to stir together ingredients until just combined. Make sure there’s no flour left at the bottom of the bowl. Batter will be thick but pourable.
  • Add the coconut and the raisins to the bowl. Fold into the carrot cake batter until evenly combined.
  • Divide the batter evenly and pour into the prepared cake tins. Bake at 350F for 30-35 mins, or until a toothpick in the center comes out clean.
  • Remove cakes from oven to a cooling rack. Let rest for 15 minutes, then run a dull knife around the edges of each cake tin. Invert cakes out onto additional cooling racks, turning right-side up again to finish cooling. Be sure to cool completely before frosting.

COCONUT FROSTING INSTRUCTIONS

  • Use a handmixer or stand mixer to whip together the butter, coconut extract, vanilla, and cream of coconut in a large bowl until smooth.
  • Reduce the speed and carefully mix in the coconut milk.
  • Slowly add the powdered sugar. Beat mixture until smooth, about 2-5 minutes.
  • Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 to 8 minutes. You want as much air in the frosting as possible.
  • Smooth frosting onto cooled cake layers and sprinkle with ground cinnamon if desired.