I gotta say. I am not really a huge fan of MOST of the things I bake, particularly because I am a picky eater – and unfortunately, a little judgemental. I am sorr. I try not to be it’s just that I don’t want it in my body if it’s not excellent, totally worth the butter count, or red wine. So that being said, while Brian and most others love the things I bake, I have one bite and walk away wanting more than it was.
Except.
When I make Carrot Cake. Good Lord, that Carrot Cake. I have made it before, and I’ll make it again. (Also note the frequency that I remake something I’ve already made before is rare. The only other thing I remake over and over is my tomato sauce. Everything else is usually a one hit wonder.)
This flipping carrot cake is like crack. Well, i don’t truly know what crack is like, but from intervention, I gather that it sucks you in and is a real bad habit. It also makes you euphoric and full of wonder.
So to me, that says carrot cake. And it is about the only cake that Brian and I can agree on. Oh you didn’t know? There’s a fork between our relationship. He likes chocolate. I like vanilla. I know, we’re seeing someone about it. Don’t fret.
But back to the crack. For serious. It’s in the pineapple. Don’t you ever make a carrot cake without pineapple in it. It should be against the law. Pineapple, is the TRUE key to a moist, happy, and smack your momma worthy carrot cake.
So get to smackin.
Whitney’s Carrot Cake
NOTE: While I am using this recipe as one of the tiers for Erin’s Wedding cake, the cream cheese will only be between layers, and the outside will be appropriately covered in buttercream. This was just a messy, “HAPPY BIRTHDAY YOU OLD GOAT” cake.
4 cups flour
4 teaspoons baking powder
3 teaspoons baking soda shopping list
3 teaspoon salt
5 teaspoons cinnamon
8 eggs
3 cups vegetable oil
4 cups sugar
5 1/2 cups shredded carrots
1 20 oz. can crushed pineapple, drained
2 cup pecans
2 cup flaked coconut
1/2 cup unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
4 tablespoons milk
4 tablespoons vanilla
3 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour two 8 inch spring form pans.
In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon.
Stir in carrots, coconut and pineapple. Fold in pecans. Pour into prepared pan.
The Carrot Cake Secret.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
For Cream Cheese Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.
Now feel free to torte your layers and fill this appropriately. It calls for lots of frosting, because the frosting is amazing.
Spread er all around all nice like
Kerplop.
The frosting is so soft that it will barely keep a crumb coat. No worries, it doesn’t matter what it looks like. It’s that good.
Hope that Old Goat liked it. Actually, I liked it so much I don’t even know if I care!
I kid. A little.
Love,
Whit
That carrot cake looks fantastic! I don’t think I’ve ever seen pineapple added, but I definitely need to give it a go!
make me this for my 25th gypsy face!?!?! look soooo yummy.
This is almost exactly like my dad’s recipe! I concur…pineapple is a must in it….it’s amazzzzing! My hubby now makes this on both his and my birthday. It’s tradition. Of course I use Gluten-Free flour, but it comes out exactly the same. Yum!
I made your recipe this weekend and it was awesome!! I made them into whoopie pies and everyone thought they were fantastic
Hhaha I am so glad they liked them!!