Carrot cake was my Dad's favorite cake, I wish he would've been here to try it.
This is a classic version of carrot cake. I omitted the chopped walnuts, but I will leave them in the ingredient list for those of you who would enjoy them.
The cake came out super moist and flavorful.
Cake:
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1 1/2 cups vegetable oil
- 1 tsp. vanilla
- 4 eggs
- 3 cups finely shredded carrots
- 3/4 cup chopped walnuts
Cream Cheese Frosting:
- 2 8oz cream cheese packages, softened
- 2 sticks butter, softened
- 1/2 tsp salt
- 1 1/2 tsp vanilla
- 5-6 cups powdered sugar
- 1 1/2 cups shredded coconut
MAKE THE CAKE:
Preheat oven to 350°
Line bottoms of 2 9" cake pans with parchment paper and spray sides lightly with baking spray. Set aside.
In a mixing bowl, add the flour and baking soda and whisk to combine. Set aside.
To the bowl of a stand mixer, add oil, sugar, salt, eggs, and spices and beat well.
Add in flour mixture and beat to combine.
Stir in the carrots and nuts.
Pour into prepared baking pans and bake for about 35 minutes, or until toothpick inserted in the center of the cake comes out clean.
MAKE THE FROSTING:
Add butter and cream cheese to the bowl of a stand mixer and beat until creamy.
Add vanilla and salt, beat to combine.
Slowly add in powdered sugar, beating well.
ASSEMBLE THE CAKE:
Spread out coconut in an even layer on a baking sheet.
Bake at 375° for several minutes, until very lightly golden and fragrant. Set aside to cool.
Spread frosting over the top of one layer of the cake, then top it with the second layer of cake.
Spread frosting over the top and sides of the cake.
Sprinkle toasted coconut around the rim of the top and around the sides of the cake.
Keep refrigerated until about 30 minutes before serving.
