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The Best Classic Carrot Cake | Rich, moist, and full of flavor, this carrot cake has been my Mom's signature dessert for years! Try this cake and you'll immediately know why! | http://thechunkychef.com
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4 from 11 votes

Marsha's Outrageous Carrot Cake

Rich, moist, and full of flavor, this carrot cake has been my Mom's signature dessert for years! Try this cake and you'll immediately know why!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 8 -10 servings
Author: The Chunky Chef

Ingredients

  • CAKE:
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 4 eggs
  • 3 cups finely grated carrots
  • 3/4 cup chopped walnuts optional
  • CREAM CHEESE FROSTING:
  • 1 cup unsalted butter, softened
  • 2 - 8oz bricks of cream cheese softened
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 5-6 cups powdered sugar
  • 1 1/2 cups sweetened flaked coconut

Instructions

  • MAKE THE CAKE:
  • Preheat oven to 350 degrees F. 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.
  • Let cakes cool in the pan for 15 minutes, then turn out onto wire racks to cool completely.
  • 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 degrees F 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.

Notes

1. I got this recipe from my Mother, and asked her permission to post it here on my blog. However, I did see that it's similar to King Arthur Flour's recipe, so in the interest of fairness, I've linked to their recipe as well.