Carrot cake is super moist, flavorful, and surprisingly easy to make.
Years ago, when I was still in college, someone gave me a copy of theSilver Palate Cookbook.
And come to think of it, my cooking skill as well.
Simply Recipes / Sally Vargas
But I still loved this book.
What I really loved was this easy carrot cake recipe.
It was the best carrot cake recipe.
Simply Recipes / Sally Vargas
Simply Recipes / Sally Vargas
Carrot Cake With Pineapple and Coconut?
Carrot cake had always been my favorite, and this recipe?
Who ever heard of putting coconut AND pineapple in a carrot cake?
Simply Recipes / Sally Vargas
Twenty-five years ago, no one I knew.
But the combination was fantastic.
Of course, we’ve made changes over the years to that original carrot cake recipe.
Sally Vargas
And now I can say the recipe that follows truly is the best carrot cake recipe.
The original recipe called for three cups of sugar (too much even for me!)
and for cooking the carrots first (not necessary in my opinion).
Sally Vargas
Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple.
Not a fan of pineapple and coconut?That’s ok!
you’re free to leave them out and the cake will turn out just fine.
Sally Vargas
moment when three minutes after it went in the oven dad realized he had forgotten to add the coconut.
No harm no foul.
Cake lived, beautifully, I might add.
Sally Vargas
Let the carrot cake come to room temperature (30 to 60 minutes) before serving.
Double-wrap each slice snugly with plastic wrap and place in a zip-top freezer bag.
To serve, remove the wrap and thaw at room temperature, 2 to 3 hours.
Cut out rounds of parchment paper and place in the bottoms of the pans.
Butter the rounds and the sides of the pan.
Sift the dry ingredients into a bowl.
Add the oil, eggs, and vanilla.
Mix just until the dry ingredients are moistened.
Fold in the chopped walnuts, coconut, carrots and pineapple.
Pour the batter into the prepared pans.
Remove the cakes for the oven and set on wire racks until cooled completely.
While the cake is cooling, make the frosting.
Slowly sift in the powdered sugar and beat until the mixture is free of lumps.
Stir in the vanilla and lemon juice.
Once the cakes have cooled, remove from the pans and frost.
Sprinkle the top with chopped walnuts or arrange walnut halves in a crown around the top.
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