Description

This Old Fashioned Carrot Cake recipe combines moist shredded carrots, warm cinnamon, and a rich cream cheese frosting with the added crunch of coconut flakes or nuts for a classic, delicious treat perfect for any occasion.

Ingredients

Units Scale

Dry Ingredients

2 cups (250 g) all-purpose flour (plus 2 tablespoons more to coat baking pans)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (200 g) sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon (or 1 teaspoon ground nutmeg)
1 cup coconut flakes (or 1 cup chopped walnuts or pecans)

Wet Ingredients

2 cups shredded carrots
1 cup vegetable oil
1/2 cup unsweetened apple sauce
4 large eggs

Frosting

8 ounces cream cheese (room temperature)
8 tablespoons unsalted butter (room temperature)
3 cups powdered sugar
2 teaspoons vanilla extract

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Instructions

Prepare Baking Pans: Grease 2 round 8-inch baking pans with vegetable oil and coat them with flour. Use one pan to trace out two circles on parchment paper. Cut out the parchment paper circles and place one at the bottom of each pan to prevent sticking.
Preheat Oven: Preheat your oven to 350°F (176°C) to ensure it’s hot and ready when your batter is prepared.
Mix Dry Ingredients: In a large mixing bowl or stand mixer bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, and ground cinnamon (or nutmeg). This ensures an even distribution of leavening agents and spices.
Add Wet Ingredients and Mix: Add the coconut flakes (or chosen nuts), shredded carrots, vegetable oil, eggs, and unsweetened apple sauce to the dry mixture. Mix until a smooth batter forms, but avoid overmixing to keep the cake tender.
Divide Batter and Bake: Evenly distribute the batter between the two prepared baking pans. If you have baking strips, wrap them around the pans to promote even baking. Place the pans in the oven and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then, carefully transfer them to a wire rack and let them cool completely, which should take roughly 1 hour, before frosting.
Prepare Frosting: In a mixing bowl, beat together the room temperature cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Frost the Cake: Once cakes are fully cooled, spread the cream cheese frosting between the layers and over the top and sides of the cake as desired. Serve and enjoy your classic carrot cake!

Notes

This carrot cake features traditional flavors with the added texture of coconut flakes, giving a delightful twist to the classic recipe.
Using baking strips helps ensure the cakes bake evenly without doming.
Feel free to substitute coconut flakes with chopped walnuts or pecans for variation.
Let the cake cool completely before frosting to prevent melting or sliding of frosting.
This cake pairs wonderfully with a cup of tea or coffee for a perfect snack or dessert.

Nutrition

Serving Size: 1 slice
Calories: 714 kcal
Sugar: 44 g
Sodium: 381 mg
Fat: 39 g
Saturated Fat: 13 g
Unsaturated Fat: 24 g
Trans Fat: 1 g
Carbohydrates: 121 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 90 mg