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Carrot Spice Cake

A delightful, moist carrot spice cake topped with rich cream cheese frosting, toasted coconut, and pecans, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour The foundation of your cake, providing structure and a delightful crumb.
  • 2 cups granulated sugar Sweetness that balances perfectly with the spices.
  • 3/4 cup brown sugar Adds a rich, caramel-like flavor and moisture.
  • 1 Tbsp baking soda The leavening agent that helps the cake rise beautifully.
  • 2 tsp ground cinnamon Warm and aromatic, it’s the star spice in this cake.
  • 1/2 tsp ground all spice Adds depth and intrigue to the flavor profile.
  • 1/4 tsp ground nutmeg A hint of warmth that pairs well with the other spices.
  • 1/4 tsp ground cloves Offers a sweet and spicy aroma that’s simply irresistible.
  • 2 tsp salt Enhances all the flavors and balances the sweetness.
Wet Ingredients
  • 4 eggs Bind the ingredients together and add richness.
  • 1 1/2 cups vegetable oil Keeps the cake moist and tender.
  • 2 tsp vanilla extract A sweet base note that enhances the other flavors.
  • 1 1/2 cups grated carrots They provide natural sweetness and texture.
  • 8 oz carrot puree (baby food) A secret ingredient for added moisture and flavor.
  • 1 cup shredded coconut, sweetened For a delicious chewiness and sweetness.
Frosting Ingredients
  • 12 oz cream cheese The base for your creamy frosting.
  • 1/2 cup butter Adds richness to the frosting.
  • 4 - 4 1/2 cups powdered sugar Sweetens and thickens the frosting.
  • 2 tsp vanilla extract Adds a comforting aroma to the frosting.
  • Salt to taste Balances the sweetness of the frosting.
Garnish
  • Toasted Coconut Adds texture and more coconut flavor.
  • Crushed Pecans A crunchy topping that complements the cake.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit and prepare two 9-inch cake pans by spraying them with cooking spray or lining the bottoms with parchment paper.
  2. In a large bowl, sift together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt.
  3. In another bowl, whisk together the wet ingredients: eggs, vegetable oil, and vanilla extract until well blended.
  4. Carefully stir the wet ingredients into the dry ingredients, mixing until just combined.
  5. Fold in the grated carrots, carrot puree, and shredded coconut.
Baking
  1. Pour the batter evenly between the two prepared cake pans.
  2. Bake for 40-50 minutes, or until a cake tester inserted into the center comes out clean.
  3. While the cakes are baking, lower the oven temperature to 300 degrees and toast the shredded coconut and crushed pecans for 8-12 minutes until lightly golden brown.
Frosting and Assembly
  1. In a large mixing bowl, beat together the cream cheese and butter until light and fluffy.
  2. Gradually add powdered sugar until the frosting reaches the desired consistency. Stir in vanilla extract and salt to taste.
  3. Place one cake layer on a serving plate and spread frosting on top. Add the second layer and evenly frost the top and sides of the cake.
  4. Press toasted coconut onto the sides of the cake and sprinkle crushed pecans on top.
  5. Slice and serve to friends and family.

Notes

For added texture, mix in raisins or golden raisins. You can also make cupcakes instead of a layered cake or add chopped apples or pineapple for variation.