Carrot Cake

Happy Monday! I had some carrots in the fridge waiting to be used so I decided to make a carrot cake because Easter is just around the corner and I’m pretty sure that you might be already thinking about what dessert to make.

This carrot cake is soft and packed with cinnamon, carrots, pineapple, coconut and walnuts. BUT, you can use any other kind of nuts or dried fruit that you prefer or have at home.

This recipe is for 2 layers (6 inch) but if you want to make a bigger cake just double the ingredients.

Yield 2 layers (6 inch)


Carrot Cake

1 cup all-purpose flour, sifted
1 teaspoons baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
2 large eggs room temperature
1 cups white granulated sugar
6 tablespoons vegetable oil
6 tablespoons buttermilk room temperature
1 teaspoon vanilla extract
1 cup grated carrot
1/4 cup crushed pineapple, drained
1/4 cup can flaked coconut
1/2 cup chopped walnuts

Cream Cheese Frosting

7 tablespoons butter room temperature 
8 ounces cream cheese, cold (take it out from the fridge 30 minutes before you make the frosting)
2 cups sifted powdered sugar
1 teaspoon clear vanilla extract


For the cake

1.- Preheat oven to 350 degrees F. Flour and butter 2 6 inch cake pans. Line the bottom of each pan with parchment paper.

2.- Stir together  flour, baking soda, salt and cinnamon; set aside.

3.- Beat eggs, granulated sugar, oil, buttermilk and vanilla at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended.

4.- Fold in grated carrot, pineapple, coconut and walnuts. Pour batter into prepared cake pans.

5.- Bake at 350° for 25- 30 minutes or until a wooden pick inserted in center comes out clean.  Let it cool completely.

For the Cream Cheese Frosting

1.-Beat just the butter until fluffy (about 5 minutes). Add cream cheese and beat at medium until creamy.

2.-Add powdered sugar and vanilla; beat until smooth.

3.- Refrigerate the frosting for about 30 minutes and then frost your cake! Place one layer on the top of a dish, spread some frosting, place the second layer on the top. Finish frosting the whole cake.

Let it chill in the fridge for an hour and then serve.

Storage this cake in the fridge.