Loaded Carrot Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Yields: 8-10 Servings
Loaded Carrot Cake. This is, hands down, the best carrot cake you will ever taste and you don't need to be a master baker to pull it off. It has the perfect blend of spices, it's super moist, not overly sweet, and it has amazing texture.
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon nutmeg
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups carrots, grated
  • ½ cup pineapple, crushed
  • ¾ cup shredded coconut
  • ½ cup raisins
  • ¼ cup walnuts (plus more for decorating)
  1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
  2. In a large bowl, using your mixer on low speed, combine the flour, sugar, baking soda, baking powder, salt, and spices, mix until well combined.
  3. On low speed, add the oil, eggs and vanilla, scraping the bowl as needed. Increase to medium speed and continue mixing for 1-2 minutes.
  4. Fold the carrots, pineapple, coconut, raisins and walnuts into the batter , folding until completely combined.
  5. Divide batter evenly between the prepared pans. Smooth the top with the rubber spatula.
  6. Place the pans in the lower third of the oven. Bake for 25-30 minutes or until you can insert a toothpick and it comes out clean.
  7. Cool pans on wire rack for 10 minutes before removing the cake from the pan. Let the cake cool completely before frosting.
  8. Frost with your favorite frosting.
Recipe by Fluster Buster at https://flusterbuster.com/carrot-cake.html