Carrot Cake with Cream Cheese Frosting
A luscious 9x13 carrot cake with coconut cream cheese frosting.
Ingredients
- 1 lb carrots peeled, finely shredded
- 2 c flour
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tsp cinnamon
- 2 c sugar
- 4 large eggs
- 1 1/3 c vegetable oil
- 1 tbsp molasses heaping
- 1 tsp vanilla
Coconut Cream Cheese Frosting
- 1/2 c salted butter (1 stick) softened
- 4 oz cream cheese (1/2 brick) softened
- 2 c powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut flavor (extract)
- 1 tbsp half and half
Instructions
- Preheat oven to 350 degrees.
- Peel and finely grate carrots using the fine shred side of a box grater. Set aside.
- To a bowl add your dry ingredients of flour, baking soda, salt and cinnamon. Whisk. Set aside.
- To a separate bowl or stand mixer add sugar, oil and molasses. Beat until everything is incorporated.
- Add the four eggs one at a time, beat until incorporated. Add the vanilla, beat 30 seconds more.
- Slowly add the dry ingredients. Beat for 1 minute on medium to high speed. Scrape the bowl and beat again until everything is mixed and there are no lumps.
- Add the shredded carrots and beat until just combined.
- Pour batter in a prepared or parchment lined 9x13 dish or pan.
- Bake at 350 for 40-45 minutes or until a toothpick comes out clean.
- Cool for several hours before icing.
- While the cake cools make the icing by adding softened butter and cream cheese to a stand mixer fitted with the whisk attachment or beat with a hand mixer. Beat together. Slowly add the powdered sugar to avoid any spillovers. Beat on low until incorporated. Add vanilla, coconut flavor and half & half. Beat on high until fully mixed and smooth.
- Ice the cooled cake. Cut into 12-15 pieces.
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