Carrot Cake ... New and Improved!

I posted a carrot cake recipe some time ago on the blog..... but this was so.damn.good. that it just needed to be discussed. Like out in the open, everyone needs to know about it, make this in five minutes kind of discussion. Eating this carrot cake is like having a "come to Jesus" moment... even if you're not the Jesus type. For serious. Good Talk.

You'll notice also that this is a sheet cake... which is sometimes just necessary for a down home, comfortable, simple and delicious dessert. So grab a fork and dive in!

Ingredients
Toasted Coconut Carrot Cake
  • 2 C sugar
  • 1 C canola oil
  • 4 large eggs
  • 2 C flour
  • 1/2 t salt
  • 1 t baking soda
  • 1 t baking powder
  • 1 t cinnamon
  • 1 t nutmeg
  • 1 t ground ginger
  • 2 C grated carrots
  • 2 C toasted sweetened coconut (save 1/2 C for sprinkling on the top of the cake when iced)
  • 2 C craisins
Cream Cheese Frosting
  • 2 sticks unsalted butter, room temp
  • 4 oz cream cheese
  • 4-5 C confectioner's sugar
  • 2 t cinnamon
  • 1/2 C toasted coconut for sprinkling
Instructions
Toasted Coconut Carrot Cake
  • Preheat the oven to 350° and grease a 9x13 baking pan for the cake.

  • Toast the coconut on a separate cookie sheet until lightly browned, and let cool. Keep the oven at 350°.

  • Combine the sugar, oil and eggs in a large bowl.

  • Sift together the flour, salt, baking soda, baking powder and spices in a bowl, and add to the wet ingredients.

  • Mix in the carrots, craisins and coconut with a wooden spoon.

  • Pour into the baking pan, and bake for about 45 minutes or until a cake tester comes out clean.

  • Let cool completely before icing.

Cream Cheese Frosting
  • In a mixer, combine the butter and cream cheese and whip until light and fluffy, about 5 minutes.

  • Add in the confectioner's sugar and cinnamon, and continue to whip on high until light and fluffy.

  • Frost cooled cake with icing, then sprinkle coconut on top.

Serve and enjoy!!
~K