Classic Carrot Cake Step By Step

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¾ teaspoon fine sea salt
• 3 cups grated carrots see notes
• 1 cup coarsely chopped walnuts or pecans
• 1 cup shredded coconut sweetened or unsweetened
• ½ cup moist, plump dark or golden raisins or dried cranberries
• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs

For the Frosting

• 1 batch cream cheese frosting
• ½ cup shredded coconut sweetened or unsweetened (optional)

For finishing

• Finely chopped toasted nuts and/or toasted shredded coconut optional

Also Read:-Coconut Cupcakes Step By Step

Instructions

For the Cake:

1. Preheat oven to 325°F. Prepare three 9×2-inch round cake pans by buttering and flouring the inside while tapping out excess. Set aside.
2. Mix flour, baking powder, soda, cinnamon, and salt in a medium basin. Mix carrots, chopped almonds, coconut, and raisins in another bowl. Set aside.
3. Whisk the sugar and oil in a large basin with a hand mixer or stand mixer with a paddle attachment on medium speed until smooth. After adding each egg, beat until smooth. Reduce the speed to low and mix the flour mixture just until incorporated. Incorporate carrot mixture. Pour batter into baking pans equally.
4. Bake for 40–50 minutes, flipping the pans top to bottom and front to back just beyond midway, until a toothpick or cake tester put into the centers comes out clean. After cooling on racks for 10 minutes, knife the cakes’ sides. Return the cakes to the cooling racks, right sides up, and cool fully.
5. Airtight cakes can be stored at room temperature overnight or frozen for two months.

For the Frosting:

1. Cut the cream cheese frosting in half. Add ½ cup of coconut to half of the frosting that will be used to fill the cake. (Don’t do this step if you don’t want coconut in the sauce.)

To Assemble the Cake

1. Place one cake layer right-side up on a cardboard cake circle or plate. To protect the dish while icing, tuck parchment or wax paper under the cake edges.
2. Cover the coconut filling layer with half of the coconut frosting or ¼ of the regular frosting. Smooth the frosting to the layer edges with an offset spatula.
3. Top the first cake layer with an upside-down second. Another layer of coconut frosting or vanilla frosting should be spread to the edges.
4. Place the last layer right-side up over the first two. Frost the cake top and sides with the remaining frosting. Add roasted nuts or coconut if preferred.
5. Before serving, chill the cake for 30 minutes to set the frosting.

Nutrition

• Serving: 1unfrosted slice |
• Calories: 465kcal |
• Carbohydrates: 55g |
• Protein: 5g |
• Fat: 26g |
• Saturated Fat: 5g |
• Polyunsaturated Fat: 9g |
• Monounsaturated Fat: 12g |
• Trans Fat: 0.1g |
• Cholesterol: 47mg |
• Sodium: 406mg |
• Potassium: 238mg |
• Fiber: 3g | Sugar: 34g |
• Vitamin A: 4653IU |
• Vitamin C: 2mg |
• Calcium: 67mg |
• Iron: 2mg

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