Adam's birthday was this past Sunday, so I made him a carrot cake from scratch (with scratch made icing too!) Carrot cake is his favorite, and I found a super moist recipe from here. Do you like carrot cake, with a nice spice and crunch from walnuts? Do you like super creamy cream cheese icing? This is the carrot cake to die for.
Cake:
2 cups flour
1 1/2 cups sugar
1/4 cup packed brown sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 cups finely grated carrots, packed
1 cup coconut flakes
1 8 oz can crushed pineapple (drained) - reserve the juice
1 1/3 cups chopped walnuts
1 cup vegetable oil
2 tsp vanilla
4 large eggs
Preheat oven to 350. Mix the carrots, walnuts, coconut, pineapple and oil together until well mixed. Add eggs one at a time and mix well after each addition. Add vainlla and mix well. Add a tablespoon of the pineapple juice. Add in all dry ingredients, and mix until well incorporated. Prepare two 9 inch round pans with parchment paper sprayed with Pam. Place in oven 35 minutes, or until toothpick comes out clean when inserted.
For the icing:
2 sticks unsalted butter, softened
2 packages cream cheese, softened
2.5 cups powdered sugar
2 tsp vanilla
1 shake of the salt shaker
Cream the butter and cream cheese together. Add in vanilla and salt. Add the sugar 1 cup at a time, mixing well until incorporated. Add more sugar if you like it a little sweeter.
