Go Back
–+ servings
A delicious, moist cake filled with shredded carrots and coconut and topped off with a creamy Almond-Scented Cream Cheese Frosting. Life-in-the-Lofthouse.com
Print Pin
5 from 3 votes

The Best Carrot Cake

Prep Time 30 minutes
Cook Time 40 minutes
Servings 12

Ingredients

The Best Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 4 cups freshly grated carrots (peel first before grating) (about 5 large carrots)
  • 1 cup sweetened shredded coconut

Almond-Scented Cream Cheese Frosting

  • 3 cups powdered sugar
  • 1 block (8 ounces) cream cheese, softened
  • 5 Tablespoons salted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
  • FOR THE CAKE: Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.
    In a large bowl mix together sugar, oil and eggs with a hand mixer, on low speed, until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut.
  • Divide batter evenly into the prepared pans. Bake 35 to 45 minutes, or until a toothpick inserted in center comes out clean.
    Cool pans on a wire rack for 10 minutes. Loosen the cake edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning upside down. Tap on the pan to loosen the cake onto rack. Cool cakes completely on the racks.
  • ALMOND-SCENTED CREAM CHEESE FROSTING: Sift the powdered sugar into a large bowl. Add the cream cheese, butter, vanilla and almond extract. Beat with a hand mixer, on low speed, until well-blended and smooth enough to frost cake with.
  • TO FROST CAKE: Place one layer top side down on a cake plate/platter. Spread top with half of the frosting. Place second layer on top, top-side down. Frost top of cake with remaining frosting. (I don't frost the sides because I love the look of it.)
    Slice cake and serve! Cover and store leftover cake in the refrigerator for up to 5 days.