Name: The Best Carrot Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: american
Ingredients: 2 cups shredded carrots; 8 oz crushed pineapple, drained; 3/4 cup sweetened, shredded coconut; 1/2 cup raisins; 1 1/2 cups sugar; 1 cup vegetable oil; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon salt; 1/2 cup unsalted butter, room temperature; 5 oz cream cheese, softened; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 3 cups powdered sugar

Author: Sarah Fennel & Katharine Canfield
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45mins
Yield: 16 servings
Category: dessert
Method: baked
Cuisine: american

The Best Carrot Cake Recipe

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Author: Sarah Fennel & Katharine Canfield
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45mins
Yield: 16 servings
Category: dessert
Method: baked
Cuisine: american

Units:

Ingredients

For the cake

2 cups shredded carrots
8 oz crushed pineapple, drained
3/4 cup sweetened, shredded coconut
1/2 cup raisins
1 1/2 cups sugar
1 cup vegetable oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt

For the frosting

1/2 cup unsalted butter, room temperature
5 oz cream cheese, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups powdered sugar

Instructions

Preheat oven to 350°F. Grease and flour two 8 inch cake pans and set aside.
In a large bowl, combine the carrots, pineapple, coconut, raisins, sugar, vegetable oil, eggs, and vanilla extract. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Incorporate the dry ingredients into the wet, stirring until well combined.
Evenly pour the batter into the prepared pans. Bake for 25 minutes, then allow to cool completely before frosting.
To make the frosting, whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
Place the first cake on a plate, then top with about 1/3 of the frosting. Layer the second layer on top, frosting the top and the sides of the cake with the remaining frosting. Be freeform with it, using a flat knife to even the top of each layer. If you’d like, decorate the top with edible flowers! Then make sure you have friends with you when you eat it, or else you’ll go nuts. 🙂

Notes

We like to gently press out any excess moisture from the freshly shredded carrots
For the frosting, make sure your cream cheese is at true room temperature to ensure it incorporates with the butter without any clumps

Find it online: https://bromabakery.com/the-best-carrot-cake-in-the-world/