Not only am I going to share my Show-Stopper Carrot Cake recipe today, I’m also going to let you in on a few favorite tips for cake making that just might turn you into a Cake Baking Pro!
Baking cakes takes a little patience but if you make the cake layers ahead of time and freeze them, you can break up the process into doable portions so you don’t feel overwhelmed with being in the kitchen for five hours baking AND decorating the cake.
I first found this recipe in our local Indiana newspaper in 1989. This recipe won an award in the paper, so I knew I had to try it since Carrot cake is my husband’s favorite cake! I made it for his birthday that year and many times after that. The rest of my family was a little disappointed that we weren’t having chocolate cake, but they all were a surprised at how much they enjoyed it! I think they’re converted!
Here’s the recipe:
3 Cups flour
3 Cups sugar
1 tsp salt
1 tbl Baking soda
1 tbl cinnamon
1 1/2 Cups corn oil
4 eggs, lightly beaten
1 tbl vanilla
1 1/2 Cups walnuts, chopped
1 1/2 Cups shredded coconut
1 1/3 Cups pureed, cooked carrots
3/4 Cup drained crushed pineapple
Cream Cheese frosting
1/2 Cup ground walnuts for dusting sides
Preheat oven to 350 degrees. Grease and line with wax paper 3 eight-inch cake pans. (Note, this is my change on the recipe. The recipe call for two pans, but they were too full and took a long time to bake. Do what you like, though!)
Sift dry ingredients into a bowl. Add eggs, vanilla and oil. Beat well. Fold in walnuts, carrots, coconut and pineapple.
Pour batter into the prepared pans. Set pans on the middle rack of the oven and bake for 30 to 35 minutes, or until edges have pulled away from sides and a cake tester comes out clean.
Fill cake and frost sides with cream cheese frosting. Dust sides with ground walnuts.
Cream Cheese Frosting
Cream 8 oz. softened cream cheese and one stick of softened butter. Slowly sift in 3 cups Confectioners sugar. Add 1 tsp vanilla. Blend until completely smooth.
You could add walnuts just half way up, but since my husband loves nuts so much, I went all the way tot the top!!
Yum, yum, yum! If you have a special person or a special event, you need to try this winning recipe!!
Who else is a Carrot Cake fan?
6 thoughts on “Show-Stopper Carrot Cake”
Looks amazing! Looks like it came right out of a fancy high end bakery!
Well thank you!
I have a similar recipe and its always a hit. I recently used applesauce in place of eggs for our grandchild that has allergies and it worked. Yours looks a bit fancier though 😊 Thank you for sharing, enjoy your blog.
Oh yes, applesauce would be perfect! Thanks for your sweet comment. I’m so thankful you read my blog! It’s nice to hear from you!
Thanks for sharing!
You’re welcome! Enjoy!