The BEST Carrot Cake
Not to toot my own horn but everyone who tries this carrot cake says it is the BEST they have ever had! The addition of the Buttermilk and the Crushed Pineapple make it super duper moist and the lovely spices like the cinnamon, nutmeg and ginger really add so much flavor and warmth. This cake is almost a hybrid coconut cake/carrot cake as it has a good amount of coconut and nuts in it as well. The coconut and nuts give the cake so much wonderful texture and the nuttiness just compliments the sweet, earthy carrots so much. Youll never make another carrot cake recipe again, mic drop.
Ingredients:
Carrot Cake-
3 large eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded or grated carrots (I do this in a food processor so they’re more finely grated but be sure to peel them and cut the ends off first! I also suggest using regular carrots instead of peeled baby carrots as the big carrots have more flavor)
1 cup flaked sweetened coconut
1 (8 ounce) can crushed pineapple with juice
1 cup chopped walnuts (can also use Pecans or a combo of the two)
Cream Cheese Buttercream Frosting-
1/2 cup Unsalted butter (softened)
4 oz. Cream Cheese (softened)
4 oz. Mascarpone Cheese (if you can’t find it just use more cream cheese) Mascarpone is an Italian style cream cheese that is lighter and has a beautiful rich flavor.
1 tsp vanilla extract (or 3/4 teaspoon vanilla bean paste)
Pinch of Salt
2 Teaspoons Fresh Lemon Juice
1 lb. Powdered Sugar (Confectioners Sugar)
Cake Steps:
Preheat your oven to 350F. Grease and flour two or three 8 inch round cake pans, depending on if you want a two or three layer cake. (You can also use this recipe to make cupcakes or a rectangular cake! Baking times will vary though).
In the bowl of your stand mixer (can also do this by hand with a whisk), use the paddle attachment to mix together the eggs, buttermilk, oil sugar and vanilla extract until well mixed.
In a separate bowl mix together your flour, baking soda, cinnamon, ginger, nutmeg and salt.
Add your walnuts, grated carrots, coconut and crushed pineapple in juice into your mixing bowl with the egg mixture and mix until fully combined.
Slowly add the flour mixture in and blend on low speed just until combined. Scrap down the sides of the bowl and mix again just to ensure everything is blended evenly. You don’t want to over mix or it can effect the texture of your cake, just until combined.
Bake the cakes in the preheated oven for 30-40 minutes (mine usually take 36 minutes) or until a toothpick in the center comes out clean and the cake slightly springs back when you press it with your finger.
Allow the cakes to cool on a wire rack in the pan for about 15-20 minutes then invert them onto the wire rack and let them cool completely. While the cakes are cooling you can prepare the frosting.
Frosting Steps-
In a stand mixer with a whisk attachment (or with electric hand beaters or a whisk by hand), beat together your softened butter, softened cream cheese and Mascarpone cheese until nice and fluffy.
Add the Vanilla, lemon juice, salt and beat until combined.
Gradually add in your powdered sugar little by little until it is fully combined. Keep beating on medium speed until the frosting is fluffy and creamy. if it is too thick for your liking add a tablespoon of milk or cream at a time until it reaches your desired texture.
Once your cakes are fully cooled, frost them! For a layer cake frost the top of one cake, then top it with the other cake layer then frost the entire cake! I like to decorate mine with more shredded coconut and or chopped nuts! if you’re making this for Easter you can even decorate it with little pastel colored Easter candies!