Loaded with carrots, pineapple,coconut,raisins and walnuts
this ultimate Classic Carrot Cake Recipe is truly decadent. Finished with a
thick layer of cream cheese frosting and toasted coconut makes this cake worthy
of any special occasion.
Ingredients
- For the Cake:
- 2 cups granulated sugar
- 1 1/3 cups vegetable oil
- 3 extra-large eggs, at room temperature
- 1–1/2 teaspoon vanilla extract
- 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 1 pound carrots, grated (about 4 cups) 1 20 ounce can crushed pineapple, drained but not dry 1 cup sweetened flaked coconut
- To make the frosting:
- 12 oz cream cheese, ( 1-1/2 8 oz packages) at room temperature
- 1/2 pound unsalted butter, (2 sticks) at room temperature
- 1–1/2 teaspoon vanilla extract
- 2 cups confectioners sugar ( add more if frosting is too thin)
- Decoration:
- 1/2 cup toasted flaked coconut
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