Carrot Cake, a la Anne
Submitted by allycat
Loaded carrot cake with flaked coconut, crushed pineapple, and chopped nuts, all tucked under a thick layer of cream cheese frosting. Moist, spiced, and feeds a crowd.
YIELD
15 servingsPREP
15 minCOOK
60 minREADY
110 minThis is the kind of carrot cake that ruins all other carrot cakes for you. Fair warning.
Shredded carrots, flaked coconut, crushed pineapple, and chopped nuts pack every bite with texture and flavor. Cinnamon runs through the whole thing, and the batter comes together fast with just a whisk.
Bake it in a 13×9, a Bundt pan, or a tube pan, whatever suits the occasion. The cake comes out incredibly moist thanks to all that fruit and veg hiding inside.
Then there’s the frosting. Cream cheese whipped with powdered sugar and vanilla, spread thick over the top. It’s the only way to finish a carrot cake this good.
Chef Tips
- Drain that crushed pineapple thoroughly. Squeeze it in a clean towel if you have to. Extra liquid means a soggy cake.
- Test for doneness after 30 minutes. The toothpick should come out with just a few moist crumbs, not totally clean. Slightly underdone is the sweet spot for maximum moisture.
- Let the cake cool in the pan for a full 30 minutes before attempting to frost or flip
- Soften your cream cheese completely before mixing the frosting to avoid lumps
Ingredients
Directions
In a large bowl, combine the oil, the sugar, the eggs, and the vanilla.
Mix well with a whisk.
Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl.
Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk.
Stir in the flaked coconut, the carrots, the crushed pineapple, and the chopped nuts, using the whisk.
Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350℉ (180℃) F for 50 to 60 minutes.
Allow it to cool in the pan about 30 minutes.
While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone!
Frost as desired.
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