Best Carrot Cake

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This carrot cake with pineapple and coconut is sweet and refreshing, flavored with delicious spices, with an ultra moist and tender texture.

Author: Delphine Fortin
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hour 10 minutes
Yield: 10=12 servings 1x
Category: Cakes and Pies
Cuisine: American recipes
Diet: Vegetarian

Here’s the best carrot cake recipe you’ll ever eat. This carrot cake with pineapple and coconut is sweet and refreshing, with an ultra moist and tender texture.

Ingredients

Scale

For the carrot cake:

2 cups (240g) all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
1 cup (200g) caster sugar
1 cup (180g) brown sugar
¾ cup (180 ml) vegetable oil
¾ cup (180 ml) buttermilk*
2 teaspoons vanilla extract
2 cups (260g) grated carrot
8 ounces (225g)-canned crushed pineapple**, drained
1 ⅛ cup (85g) shredded coconut/coconut flakes
1 cup (150g) pecans, chopped*** + extra for decoration

For the cream cheese frosting:

1 cup (225g) cream cheese, softened at room temperature
½ cup (115g) unsalted butter, softened at room temperature
Approx. 2 to 2 ½ cups (240 – 300g) confectioners’ sugar
2 Tablespoons heavy whipping cream
2 teaspoons vanilla extract
1 pinch of salt

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Instructions

Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) cake pans, line with parchment paper, then grease the parchment paper and the sides.
To make the cake, mix flour, baking soda, salt and cinnamon in a medium size bowl.
In a separate large bowl, beat eggs, sugars, oil, buttermilk*, and vanilla on medium speed, until smooth, using a hand mixer. Add the flour mixture to the wet ingredients, beating on low speed until just combined. Fold in the carrots, pineapple, coconut and pecans.
Divide the batter evenly**** into the prepared cake pans, and bake for about 40 mins, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before frosting and assembling.
For the frosting, beat the cream cheese and butter together on medium speed for 2-3 minutes until soft and creamy. Add confectioners’ sugar, and beat until thick and combined. Pour in the heavy cream, vanilla, and beat on medium speed for 2 minutes. Add more confectioners’ sugar until desired thickness is reached. Add a pinch of salt, to taste and cut the sweetness.
For assembling the carrot cake. Use a large serrated knife and layer off the tops of the cakes to create a flat surface. Add one Tablespoon of frosting in the center of the cake stand or serving plate, and place the first cake on top. Evenly cover the top with frosting. Top with the second layer, and spread the remaining frosting all over the top and sides. Decorate with extra pecans. Refrigerate cake for at least 30 minutes before slicing. Enjoy!

Notes

* To prepare homemade buttermilk, add 1 teaspoon of fresh lemon juice to a measuring cup, and cover with milk until you reach the ¾ mark. Stir, and let sit for 5 minutes. Your buttermilk is now ready to use!

** I recommend canned crushed pineapple for this recipe. Make sure you drain them well before using, to avoid the extra humidity in the cake.

*** Alternatively you can use chopped walnuts instead of pecans.

**** In order to divide the batter evenly, I usually weigh the cake batter and divide in two (keep in mind to substract the weight of the mixing bowl itself).