This incredibly moist homemade carrot cake is full of sweet spices, coconut, and carrots (both shredded carrots and carrot puree!). This carrot spice cake is completed with a homemade cream cheese frosting that is topped with toasted coconut and chopped pecans. This carrot cake is the best Thanksgiving dessert or Christmas dessert! 
Carrot Spice Cake
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
 
This incredibly moist homemade carrot cake is full of sweet spices, coconut, and carrots (both shredded carrots and carrot puree!). This carrot spice cake is completed with a homemade cream cheese frosting that is topped with toasted coconut and chopped pecans. This carrot cake is the best Thanksgiving dessert or Christmas dessert! 
Course: Dessert
Servings: 12 -14 Slices
Author: A Latte Food
Ingredients
Carrot Spice Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup brown sugar
  • 1 Tbsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground all spice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 tsp salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 8 oz carrot puree baby food--trust me!
  • 1 cup shredded coconut sweetened
Cream Cheese Frosting
  • 12 oz cream cheese at room temperature
  • 1/2 cup butter softened
  • 4 - 4 1/2 cups powdered sugar
  • 2 tsp vanilla extract
  • salt to taste
Topping
  • Toasted Coconut
  • Crushed Pecans
Instructions
Carrot Spice Cake
  1. Preheat oven to 350 degrees. Spray two 9" cake pans with cooking spray.
  2. In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt. Set aside.
  3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
  4. Split batter evenly between the two cake pans and bake for 40-50 minutes, or until a cake tester comes out clean.
Toasted Coconut
  1. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.
Frosting
  1. Beat butter and cream cheese until light and fluffy, about 1-2 minutes. Slowly add in powdered sugar, beginning with 4 cups. Add in vanilla extract and salt to taste. If the frosting is runny, add in 1/2 cup more powdered sugar.
  2. Place one cake on a plate and spread 1/2 cup of frosting over the cake. Add the second layer on top, and spread the rest of the frosting evenly over the top and sides of the cake.
  3. Press coconut to the sides of the cake and sprinkle crushed pecans on the top.
  4. Enjoy!
Recipe Notes

Adapted from The Bride & Groom First and Forever Cookbook