Ingredients
— The Cake —
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs, room temperature
¾ cup vegetable oil (or canola oil)
¾ cup buttermilk (adds extra moisture)
2 teaspoons vanilla extract
2 cups fresh carrots, finely grated (about 3-4 medium carrots)
1 can (8 oz) crushed pineapple, well drained
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans
— The Cream Cheese Frosting —
8 oz (225g) cream cheese, softened to room temperature
½ cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. **Preheat:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan (or two 9-inch round pans) and lightly flour it, or line with parchment paper.
2. **Mix Dry Ingredients:** In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
3. **Mix Wet Ingredients:** In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
4. **Combine:** Pour the wet ingredients into the flour mixture. Stir gently with a spatula just until moistened. (Do not overmix).
5. **Fold:** Fold in the grated carrots, drained pineapple, coconut, and chopped nuts until evenly distributed throughout the batter.
6. **Bake:** Pour the batter into the prepared pan. Bake for 35–45 minutes (for 9×13) or 30–35 minutes (for rounds), or until a toothpick inserted into the center comes out clean.
7. **Cool:** Allow the cake to cool completely in the pan on a wire rack. **Crucial:** Do not frost a warm cake, or the frosting will melt!
8. **Make Frosting:** While the cake cools, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar and vanilla. Beat on high until fluffy.
9. **Frost & Serve:** Spread the frosting generously over the cooled cake. Sprinkle with extra nuts or toasted coconut if desired. Slice and serve.
Notes
Drain the Pineapple: This is the most important step. If you don’t drain the crushed pineapple well (press it in a sieve with a spoon), the added liquid will make the cake soggy.
Grate Your Own Carrots: Do not use pre-shredded carrots from a bag. They are too dry and thick. Use the small holes of a box grater for the best texture.
Storage: Because of the cream cheese frosting, this cake should be stored in the refrigerator. It keeps well for up to 5 days.
Flavor Tip: This cake actually tastes better the next day as the flavors have time to meld and the moisture distributes evenly.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Bake
- Cuisine: American / Hawaiian
- Diet: Vegetarian