This is a winner Carrot Cake! A three-layer moist, perfectly sweet cake that is perfect for eating your veggies! Decorate the sides of the cake after frosting it with nuts. Everyone would think that you bought this carrot cake from a fancy bakery!
1/4 tsp ground nutmeg
2 c. all-purpose flour
2 tsp ground cinnamon
1 tiny pinch of ground cloves
1/2 tsp salt
2 tsp baking soda
3 large eggs-room temperature
3/4 c. vegetable oil
2 c. granulated sugar
3/4 c. buttermilk-room temperature
2 c. of finely grated carrot (food process once with a grater attachment and then a second time for finely grated carrot)
2 tsp vanilla extract
1/2 c. flaked coconut (for this recipe, I use Baker’s Sweetened Angel Flaked in the blue bag)
1 c. chopped toasted walnuts (optional) – Toast nuts for 5 to 7 minutes at the 350-degree oven. Let it cool, chop, and add to the cake.
1 can (8 oz.) crushed pineapple, drained very well
How to make Prize-Winning Carrot Cake
Step 1: Using parchment paper, line three 9-inch round cakes and lightly grease them. Set aside.
Step 2: Combine the flour with baking soda, salt, cinnamon, nutmeg, and a tiny pinch of ground cloves. Set aside.
Step 3: Beat the eggs, sugar, oil, buttermilk, and vanilla in a large bowl with an electric mixer until well blended and emulsified. Gradually add the flour mixture, scraping the sides of the bowl. Mix well until the flour is just blended.
Step 4: To the batter, fold in the grated carrot, pineapple, coconut, and chopped nuts.
Step 5: Into the prepared cake pans, pour the batter. Place in a preheated 350 degrees oven and bake for about 30 minutes or until a toothpick inserted in the center of the cakes come out clean. Remove from the oven when done and allow the cakes to cool for about 10 minutes on wire racks.
Step 6: Then, take the cakes out of the pan and let them cool completely.
Step 7: Spread the frosting between the cake layers once the cakes are at room temperature. Make sure to spread the frosting on the side and top of the cakes.
Step 8: Place the cake in the fridge for about 30 to 60 minutes before applying the final coating of the frosting. For garnish, decorate with nuts on the side.
Step 9: Return to the fridge and let the cake chill for up to 24 hours before serving.
Cream Cheese Frosting:
For the cream cheese frosting, you need (you can double this if making a three-layer cake):
1 brick of softened cream cheese (8 oz.)
1 stick of softened butter (8 tablespoons)
3 c. of powdered sugar
1/2 c. chopped toasted walnuts
2 tsp of vanilla extract
pinch of salt
Mix everything until well blended. You can add 1 tsp of milk or cream at a time if the frosting is too thick until you reached your desired consistency.
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