Description

This Old Fashioned Carrot Cake recipe offers a moist and flavorful treat infused with the natural sweetness of shredded carrots and enhanced with coconut flakes or nuts. Featuring a classic cream cheese frosting, this cake is perfect for gatherings, snacks, or pairing with tea. The recipe is straightforward and baked to perfection in the oven for a delightful homemade dessert experience.

Ingredients

Scale

Cake Ingredients

2 cups (250 g) all-purpose flour (plus 2 tablespoons more to coat baking pans)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (200 g) sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon (or 1 teaspoon ground nutmeg)
1 cup coconut flakes (or 1 cup chopped walnuts or pecans)
2 cups shredded carrots
1 cup vegetable oil
1/2 cup unsweetened apple sauce
4 large eggs

Frosting Ingredients

8 ounces cream cheese (room temperature)
8 tablespoons unsalted butter (room temperature)
3 cups powdered sugar
2 teaspoons vanilla extract

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Instructions

Prepare Pans: Grease two 8-inch round baking pans with vegetable oil and coat them lightly with flour. Trace two circles on parchment paper using one of the pans, cut them out, and place each circle at the bottom of the pans to prevent sticking.
Preheat Oven: Set your oven to 350°F (176°C) to warm up while you prepare the batter.
Mix Dry Ingredients: In a large mixing bowl or stand mixer on low speed, whisk together all-purpose flour, baking powder, baking soda, sugar, salt, and your choice of ground cinnamon or nutmeg until evenly combined.
Add Wet Ingredients and Mix: Incorporate the coconut flakes (or chopped nuts), shredded carrots, vegetable oil, eggs, and unsweetened apple sauce into the dry ingredients. Mix until the batter is uniformly combined with no streaks of flour.
Fill Pans and Bake: Divide the batter evenly between the two prepared pans. If available, wrap the pans with baking strips to promote even baking. Place them in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack. Allow them to cool completely for about one hour before frosting.
Prepare Frosting: While the cake cools, beat the room temperature cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Frost the Cake: Once the cake layers are fully cooled, frost the top of one layer, place the second layer over it, and spread the remaining frosting evenly over the top and sides of the cake.

Notes

This old fashioned carrot cake includes the added texture and flavor of coconut flakes, though you can substitute with walnuts or pecans for a different nutty twist.
The cake pairs wonderfully with a cup of tea or coffee, making it ideal for afternoon snacks or celebrations.
Wrapping the pans with baking strips during baking helps the layers to bake evenly and reduces doming.
Ensure the cream cheese and butter are at room temperature for the smoothest frosting consistency.

Nutrition

Serving Size: 1 serving
Calories: 714 kcal
Sugar: 44 g
Sodium: 381 mg
Fat: 39 g
Saturated Fat: 13 g
Unsaturated Fat: 24 g
Trans Fat: 1 g
Carbohydrates: 121 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 90 mg