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Loaded Carrot Cake


  • Author: Rose

Description

This carrot cake is loaded with fruit and nuts and coconut. It’s so full of flavor and texture – you’ll never be able to get enough!


Scale

Ingredients

CAKE INGREDIENTS:

CREAM CHEESE FROSTING:


Instructions

  1. CAKE:
  2. *If you haven’t already, pour your raisins into a bowl and cover with water so they’ll plump up!
  3. Preheat oven to 350°.
  4. In a large mixing bowl, add together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk together.
  5. Set aside.
  6. In separate bowl, use a mixer to combine the vegetable oil, sugar, brown sugar, vanilla and eggs. Beat until completely smooth.
  7. Add pineapple, walnuts, coconut, carrots, and raisins and mix on low until incorporated.
  8. Gradually add flour mixture a half at a time until blended through.
  9. Pour batter into a prepared 9×13 inch pan (I use non-stick butter spray) and bake for 35-45 minutes.
  10. Leave the cake in the pan and when completely cooled, frost with cream cheese frosting.
  11. CREAM CHEESE FROSTING
  12. While the cake is baking, prepare the frosting!
  13. In a medium bowl, cream the cream cheese and butter until light and fluffy.
  14. Add vanilla.
  15. Gradually add the powdered sugar until all has been blended well.
  16. Beat the frosting on high until it becomes light and fluffy.
  17. Spread over the completely cooled cake (still in the pan – don’t try to flip it out!)
  18. Sprinkle with chopped pecans.

Notes

NOTE: I double the frosting recipe to get a really good thick layer on top. But that’s just me… I like frosting!