Over it? So am I. Moving on. My dad's all-time favorite dessert is carrot cake, and since I'm finally in town for his birthday, I got to make him one from scratch! It turned out really well--the right texture (thanks to the carrots, walnuts, golden raisins, coconut, and crushed pineapple) and the right amount of sweetness, thanks to the cream cheese frosting. Honestly, there could have been more frosting in my book. But I always want more frosting. So maybe that's just me.
While the coconut paired well with the carrots in terms of texture, it didn't add much in terms of flavor. There was general agreement that the amount of coconut should be increased for next time. If you do end up adding extra, let me know how it turns out!
Mmm, frosting . . .
Slightly adapted from Simply Scratch
Makes 2 9-inch cakes (for one layer cake).
2 cups all-purpose flour
2-1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp nutmeg
3/4 cup butter, softened
1-1/2 cups sugar
1/2 cup whole milk
2 cups grated carrots (I used two jumbo-sized carrots)
1 cup shredded coconut
3/4 cup chopped walnuts
1 cup golden raisins
1 8-oz. can crushed pineapple
1 8-oz. package cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 16-oz. package powdered sugar
For the Cake:
Preheat oven to 350 degrees F. Butter two 9-inch cake pans and line bottoms with parchment paper.
Whisk flour, baking powder, cinnamon and nutmeg until combined. Set aside.
Beat butter and sugar together in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, one and a time, and mix well. *Alternating,* add flour mixture and milk, beating well after each addition. Mix in carrots, coconut, pineapple, raisins, and walnuts; mix well. Pour evenly into prepared pans.
Bake for 35 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 to 15 minutes. Remove from pans and cool completely on wire racks.
For the Frosting:
With an electric mixer, beat cream cheese, butter and vanilla in a medium bowl until well combined. Gradually sift in powdered sugar, beating well after each addition.
To assemble, remove parchment paper and place one layer upside down on a serving platter and spread a layer of frosting. Cover with remaining cake layer (upside down), remove parchment paper, and spread top and sides of cake with remaining frosting.
Store in the refrigerator.