Fully Loaded Carrot Cake
Servings 8
This fully loaded carrot is exactly as the name describes. With half a pound of carrots, coconut, pineapple, and pecans, it's got everything!
Equipment
- Three 6" round cake pans
- Vegetable Grater
- Stand/electric mixer
Ingredients
Wet Ingredients
- 1½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 3 large eggs, at room temperature
- ½ cup unsweetened applesauce
- 1 tsp vanilla extract
- ½ cup + 2 tbsp crushed pineapple, undrained
Dry Ingredients
- 2¼ cups all-purpose flour
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
Add Ins
- 2 packed cups grated carrots
- ½ cup shredded coconut, either sweetened or unsweetened
- ¾ cup chopped pecans
Cream Cheese Frosting
- 8 oz cream cheese (from block), softened
- 8 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- pinch of salt
- 4 cups powdered sugar
- ½ tsp cornstarch*, optional
Instructions
For The Cake
- Preheat your oven to 350°F. Prepare the cake pans by greasing liberally and/or lining with round parchment paper liners.
- In a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, oil, and eggs together on medium speed until light yellow and fluffy. Then, add the applesauce, vanilla, and undrained crushed pineapple. Continue beating until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt until combined. Add this to the wet ingredients in your stand mixer, beating on low speed until flour is just combined. Then, using a flexible spatula, gently fold in the carrots, shredded coconut, and pecans.
- Divide the batter evenly among the prepared cake pans (use a measuring cup to help portion it out). Bake for 35-40 minutes if using 6" pans, or until the cakes are set and a toothpick comes out clean. It may take longer depending on your oven. If using larger pans, increase bake time.
- Place the pans on a wire rack to let the cakes cool completely. I would recommend chilling the cakes before frosting as well.
Frosting & Assembly
- To make the frosting, start by beating the butter and cream cheese together with a pinch of salt in your mixer until they are combined. Then add the powdered sugar, vanilla, and cornstarch. Starting on low speed and gradually increasing to medium-high as the sugar incorporates, beat the frosting until it's light and fluffy.
- To assemble the cake: place one layer, flat side up, or a cake stand. If your cake has a small dome on top, use a serrated knife to horizontally cut it off so that you have a flat surface. Use an offset spatula to spread the top with frosting. Place the second layer on top and repeat. Then, place the third layer on top and spread frosting evenly on top and round the cake.
- Garnish with more chopped pecans and enjoy!
Notes
*cornstarch helps make the frosting a little thicker since cream cheese frosting can be on the runnier, softer side.
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