Ingredients
Scale
For the Cake:
- 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
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot
- 1 (8 oz) can crushed pineapple, drained
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
For the Cream Cheese Icing:
- 1/2 cup butter, softened
- 1 (8 oz) package cream cheese, softened
- 1 teaspoon vanilla extract
- 1 lb (about 4 cups) powdered sugar
- Additional chopped pecans for garnish
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, beat the eggs and sugar until smooth and light in color. Mix in the oil, buttermilk, and vanilla.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, beating until well combined. Stir in the carrot, pineapple, pecans, and coconut.
- Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Icing: In a bowl, beat the butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Assemble and Frost: Once cooled, frost the cakes with cream cheese icing and stack them. Garnish with additional pecans.
- Serve and Enjoy: Present your beautifully layered carrot cake as a centerpiece dessert sure to draw admiration and applause.
- Prep Time: 30 minutes
- Cook Time: 30 minutes