Learn how to make my best-ever carrot cake recipe. An ultimate Easter dessert idea that is easy and SO delicious!
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BETH’S ULTIMATE CARROT CAKE RECIPE
1 cup (240 ml) vegetable oil
1 1/2 cup (300 g) sugar
1 cup (150g) crushed pineapple, drained
¾ cup (180 ml) water
2 tsp (10 ml) vanilla
4 ¼ cups (540g) flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
3 tsp (15 ml) pumpkin pie spice or 2 tsp (10 ml) cinnamon and 1 tsp (5 ml) nutmeg
2 cups (300 g) grated carrots
1 cup (150 g) raisins
¼ cup (40g) unsweetened shredded coconut
¼ cup (30g) pecans, chopped
16 oz (460g) whipped cream cheese
2/3 cup (70g) powdered sugar
1 cup (240 ml) heavy cream
1 tsp (5 ml) vanilla
Pre-heat oven to 350F (175C).
In a large bowl add eggs, vegetable oil, sugar and whisk to combine. Then add pineapple, water and vanilla, whisk to combine and set aside.
In a medium size bowl combine flour, baking powder, salt and spice, whisk to combine. Slowly add the dry ingredients to the wet, in thirds, whisking until combined.
Add carrots and raisins, stir until combined.
Pour batter equally into two 9” (23cm) cake pans that have been greased and floured.
Bake 25 mins until a toothpick comes out clean. Allow to cool completely.
Meanwhile make frosting.
In the bowl of an electric mixer combined room temperature cream cheese with powdered sugar, beat until smooth. Add heavy cream and vanilla and beat on high for 5-7 mins until smooth volume has increased by one third.
Place 1 cake layer on a cake stand flat side up, frost top of cake only. Sprinkle 2 tbsp of coconut on top, and 2 tbsp of chopped pecans. Add second cake layer and repeat with remaining coconut and pecans.
Keep cake refrigerated uncovered, for at least 1-2 hours to “set up”
Slice and serve!
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Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.