This cake is a slice of heaven, seriously… For all you carrot cake and coconut lovers out there this is the cake for you! There is quite a few ingredients that may not be for everyone but topped off with cream cheese icing what isn’t to love? It also makes quite a bit of cake which is great for a potluck or family get together. If you are looking for a fun twist on carrot cake give this recipe a shot 😉 I got this recipe from Taste of Home.
Recipe Review:
LEVEL OF DIFFICULTY – MODERATE
- Steps: 5
- Rating: Easy
- Involvement
- 45. min prep
- Rating: Moderate
- Ingredients & availability
- 17 ingredients
- All ingredients you can easily find at any grocery store
- Rating: Moderate
Equipment Required:
- Mixing bowl with hand mixer or stand mixer
- Grater
- Measuring cups/spoons
- Can opener
- 13 x 9 in. baking pan
- Butter or cooking spray for greasing
The Recipe
Time: 45 min. prep + 45 – 50 min. bake = 1 hour 35 min.
Servings: 24
Calories/serving: ~ 366
Ingredients:
- 3 large eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1 cup raisins
- 1 can (227 ml) crushed pineapple, undrained
- 1 cup chopped walnuts
- 1 cup sweetened shredded coconut
FROSTING:
- 1 package (250 g) cream cheese, softened
- 4 to 4-1/2 cups icing sugar
- 1 to 2 tablespoons heavy whipping cream (I used half and half)
- 1 teaspoon vanilla extract
Directions:
- In a large bowl, beat eggs, oil and buttermilk.
- Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well.
- Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well.
- Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool.
- For frosting, beat all ingredients in a bowl until smooth. Frost cake.
