Sam’s Famous Carrot Cake with Cream Cheese Frosting

1. Prepare the Carrot Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until well combined.
• Gradually mix the wet ingredients into the dry ingredients, stirring until fully combined.
• Fold in the grated carrots, crushed pineapple, walnuts (if using), and shredded coconut (if using). The batter should be thick and slightly lumpy from the carrots.
• Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (Check at 30 minutes and continue baking if needed).
• Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Cream Cheese Frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
• Gradually add the sifted powdered sugar, 1/2 cup at a time, beating until smooth and fluffy after each addition.
• Stir in the vanilla extract and salt, and continue beating until the frosting is light and airy.

3. Assemble the Cake:

• Once the carrot cakes have cooled completely, place one layer of cake on a serving platter.
• Spread a generous amount of cream cheese frosting over the top of the first cake layer.
• Place the second cake layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
• If desired, garnish the cake with additional chopped walnuts or pecans on top, or even some extra shredded coconut.

4. Chill and Serve:

• Chill the cake for at least 1 hour in the refrigerator to allow the frosting to firm up.
• Slice and serve this moist, spiced carrot cake with a rich and tangy cream cheese frosting!

Tips:

• Carrots: Use fresh, finely grated carrots for the best texture. Avoid pre-grated carrots as they are usually too coarse.
• Moisture: The pineapple adds extra moisture, which makes this carrot cake so tender. Make sure to drain it well to avoid excess liquid in the batter.
• Storage: This cake can be stored in the fridge for 4-5 days. It actually tastes even better the next day after the flavors have had time to meld together!
• Nuts and coconut: These are optional, but they add a great texture and flavor. Feel free to leave them out if you prefer a more traditional carrot cake.

Sam’s Famous Carrot Cake with Cream Cheese Frosting is sure to be a hit at any gathering. The combination of moist cake and rich frosting makes it an unforgettable dessert! 🥕🍰