Extra Carrot Cake
Posted on September 18, 2019
It’s just so extra.
I’m going to tell you all a secret. Ready?
I don’t like carrots.
I know, shameful, right? I’m a cook! I should love carrots! But I don’t. There’s something about the sweetness with the root flavor that just doesn’t do anything for me. But there is one thing with carrots that I absolutely LOVE, and that’s this cake.
When I say it’s extra, I mean it’s EXTRA. It’s spicy and sweet, dense and delicious! I’ve never had another carrot cake like it.
My mom passed this recipe to me, and she got it from her mom, so it’s a family recipe! And it’s a well guarded one, let me tell you. When I say this is an award winning cake recipe, I’m dead serious. It’s that good.
If I were you, I’d save this one for a really special occasion.. or when you want to really impress someone.
It’s so extra.
- 1 1/2 Cups Vegetable Oil
- 2 Cups Granulated Sugar
- 3 Eggs
- 2 Cups Flour
- 1 Teaspoon Cinnamon
- 2 Teaspoons Baking Soda
- 2 Teaspoons Vanilla
- 1 Teaspoon Salt
- 12 oz. Shaved Coconut Flakes
- 2 Cups Walnuts or Pecans, Finely Chopped
- 2 Cups Shredded Carrots
- 1 1/2 Cups Crushed Pineapple in Juice
Preheat oven to 350. Prep 2 – 8″ Rounds or 1 – 9×13 Sheet Pan by greasing and flouring the sides, OR the preferred method: lining the bottom and sides with parchment paper.
Mix oil, sugar, eggs, vanilla, and pineapple and beat well for 3 minutes. Add flour, cinnamon, baking soda, and salt and beat until well blended. Fold in coconut, nuts, and carrots gently by hand.
Pour into your prepared pan(s) and bake for 45 minutes. Cake is done when toothpick is inserted and comes out clean.
WARNING! This cake is VERY moist. It should be frosted while cold. Cover with Cream Cheese Frosting and serve warm or cold.. It’s delicious either way.
Serve with a pecan coffee, and be prepared to field requests for the recipe!!