- 3 Cups All-Purpose Flour
- 3 Cups Sugar
- 1/2 Tsp Salt
- 1 Tbs Baking Soda
- 1 Tbs Cinnamon
- 1 1/2 Cups vegetable Oil
- 4 Eggs, Slightly Beaten
- 1 Tbs Vanilla
- 1 1/2 Cups Chopped Walnuts
- 1 1/2 Cups (3 1/2 Oz. Can) Coconut
- 3 Cups Shredded Carrots
- 3/4 Cup (8 Oz. Can) Crushed Pineapple W/Juice
- 8 oz cream cheese, room temp.
- 6 tbs butter, softened
- 4-5 cups confectioners’ sugar
- 1 tsp vanilla
- Juice and zest of 1/2 lemon
I just want to start out by saying that just because this cake includes a vegetable does not mean that it’s healthy. This really should be called ‘kitchen sink’ carrot cake because you’re going to feel like you’re unloading everything in your pantry in this cake. But it’s delicious. And it doesn’t include raisins. I’m sure there are many people out there who enjoy raisins in their carrot cake but I do not. In the words of my boyfriend, ‘I don’t like surprise raisins.’
Preheat the oven to 350°. Grease and flour 3 – 9″ cake pans. You may want to layer the bottom of the pan with parchment paper to allow to cakes to come out easier. Set these aside.
In a large bowl, combine all ingredients and gently mix together with a large spatula until they are just combined. Evenly distribute the batter into the 3 prepared pans. Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool for about 15 minutes before gently removing them from the pans. Allow them to cool completely on a cooling rack before frosting them.
For the frosting, cream the butter and cream cheese in your stand mixer. Add in the vanilla, lemon juice and zest. Slowly add in the confectioner’s suger and blend until smooth. Gently spread the frosting between the cake layers and around the entire cake. Slice, serve, enjoy.