Best Damn Carrot Cake Ever

How to make the best Carrot Cake… Ever! No, really! Recipe courtesy of Sheila Kaye Isom via Lynn Koon. Recipe below.

Coconut-Carrot Cake

2 cups unsifted all-purpose flour
2 1/2 tsp Baking Soda
2 tsp cinnamon
1 tsp salt
1 cup vegetable oil
2 cups sugar
1 can crushed pineapple in juice. 8 oz.
2 cups grated carrots
1 1/3 cups coconut
1/2 cup well chopped nuts

1. Mix flour, baking soda, cinnamon & salt in bowl, whisk until well combined
2. Beat oil, sugar and eggs together thoroughly, add to flour mixture, beat until smooth
3. Add pineapple and juice, carrots, coconut and nuts, gently fold (mix on low) them in.
4. Pour into greased tube pan, bake on 350 for 50-60 minutes. Cool 10 minutes then remove from pan cool completely on a wire rack.
a. If making a two layer cake, spray pans with cooking oil and coat with flour. Bake on 350 for ~20 minutes

1 cup coconut
8 oz. cream cheese
1/4 cup butter
3 cups confectioners sugar
1 tbsp Milk
1/2 tsp vanilla
1/2 cup coarsely chopped nuts

1. Toast 1 cup coconut and let cool
2. Cream 8 oz. of cream cheese with 1/4 cup butter, beat with whisking attachment on high until lite and creamy
3. Add confectioners sugar a little at the time until fully incorporated, Milk and vanilla. After incorporated, beat on high until smooth and stiff enough for it not to run off of cake.
4. Add 1/2 the toasted coconut only and most of the remaining coarsely chopped nuts into the icing mix on low only until incorporated.
5. Frost cake and top with remaining coconuts and nuts

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