Carrot cake is my favorite cake hands down - I love that it is full of flavor and texture. Also, you can't forget the best part - the cream cheese frosting!
Below I am sharing my recipe for a moist, delicious carrot cake that is a total crowd pleaser. I baked mine in the image below in two 6-inch cake pans because I like small cakes but this recipe is actually intended for two 9-inch cake pans. I hope you enjoy as much as my family and I did.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
1 cup crushed pineapple, drained
3/4 cup plain Greek yogurt
2 teaspoons vanilla extract
2 cups grated carrot
1 cup chopped pecans or walnuts
1/2 cup raisins
2 8oz packages of softened cream cheese
1 stick of unsalted butter, softened
5 cups powdered sugar
1 tsp vanilla extract
Preheat oven to 350 degrees F and prep cake pans by spraying with non-stick baking spray
In a small bowl, combine the dry ingredients - flour, baking soda, salt, cinnamon and set aside
In a large bowl, combine eggs, sugar, vegetable oil, pineapple and yogurt. With an electric hand mixer, beat until fully combined.
Slowly fold in the dry ingredients, then add the grated carrot, pecans and raisins.
Fill cake pans evenly with the batter
Bake for about 35 minutes or until a cake tester comes out clean
For the frosting, whip together the cream cheese and butter until smooth using an electric hand mixer. Slowly add the powdered sugar cup by cup. Then add the vanilla extract.
When the cakes are done, cool slightly and remove from the cake pans. Then let them cool completely on a wire rack.
To frost, cut both cakes in half width wise so you have 4 layers. Frost each later, then apply a crumb coat on the cake.
Finish with a fluffy coat of frosting on the outside of the cake. Decorate with colored carrots and coconut!