Loaded Carrot Cake
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.
Servings: 8 -10 Servings
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups carrots grated
- 1/2 cup pineapple crushed
- 3/4 cup shredded coconut
- 1/2 cup raisins
- 1/4 cup walnuts plus more for decorating
Instructions
- Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
- 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.
- 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.
- Fold the carrots, pineapple, coconut, raisins and walnuts into the batter , folding until completely combined.
- Divide batter evenly between the prepared pans. Smooth the top with the rubber spatula.
- 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.
- Cool pans on wire rack for 10 minutes before removing the cake from the pan. Let the cake cool completely before frosting.
- Frost with your favorite frosting.