Description
This Old Fashioned Carrot Cake is a classic dessert featuring moist shredded carrots and the rich flavor of coconut flakes, all wrapped in a cinnamon-spiced batter. Enhanced with a luscious cream cheese frosting, this cake is perfect for afternoon tea or as a delightful sweet treat any time of the day.
Ingredients
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)
Add-ins
- 1 cup coconut flakes (or 1 cup chopped walnuts or pecans)
- 2 cups shredded carrots
Wet Ingredients
- 1 cup vegetable oil
- 1/2 cup unsweetened apple sauce
- 4 large eggs
For Frosting
- 8 ounces cream cheese (room temperature)
- 8 tablespoons unsalted butter (room temperature)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare Baking Pans: Grease two 8-inch round baking pans with vegetable oil and lightly dust them with flour. Trace two circles on parchment paper using one pan, cut them out, and place one parchment circle at the bottom of each pan to prevent sticking.
- Preheat Oven: Set your oven to 350 degrees Fahrenheit (176 degrees Celsius) to get it ready for baking your cake layers.
- Mix Dry Ingredients: In a large bowl or stand mixer, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, and either cinnamon or nutmeg until evenly combined.
- Add Wet Ingredients and Mix: Incorporate the coconut flakes, shredded carrots, vegetable oil, eggs, and apple sauce into the dry ingredients. Mix gently until a uniform batter forms without overmixing to keep the cake tender.
- Divide and Bake: Pour the batter evenly into the prepared pans. Optionally, wrap the pans with baking strips to ensure even baking. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes to set. Then transfer them to a wire rack to cool completely, approximately 1 hour, before frosting.
- Prepare Frosting (Optional): To make the cream cheese frosting, beat together room temperature cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy and creamy. Spread the frosting between layers and over the entire cooled cake.
Notes
- This recipe includes coconut flakes for added texture and flavor, but chopped walnuts or pecans can be used as a substitute.
- Wrapping pans with baking strips can help create a more even cake surface.
- Make sure the cream cheese and butter are at room temperature for a smooth frosting texture.
- Perfect alongside a cup of tea or coffee for a comforting snack.
Nutrition
- Serving Size: 1 serving
- 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
