Carrot Cake

 

Welcome to Daisy Farm Kitchen! I made my Grandma’s classic carrot cake with amazing coconut cream cheese frosting! Why not finish out the fall season with delicious carrot cake?

I can’t believe we only have a few days left of November! I think this past year has gone by so fast. I am looking forward to baking my classic Christmas recipes!

For those who are new to our page, we are baking our way through our Grandma Anna Vee’s award-winning recipes. She won many times at the county fair. Everyone loved her and her recipes! 

There are a LOT of recipes to choose from and we want to create a place where all of the recipes can be passed down through the generations.

Carrot Cake

Carrot Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsp. vanilla
  • 2 jars (6oz each) baby food carrots
  • 1 cup chopped walnuts
  • 1 cup sweetened shredded coconut
  • 1 can (20oz) crushed pineapple, packed in juice, drained
  • 4 oz cream cheese, softened
  • 3 tbsp. butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. vanilla
  • 2 cups toasted coconut*

Instructions

    Heat oven to 350 degrees. Grease a 9x13 inch baking pan. Line bottom of pan with parchment paper. Grease paper. Mix flour, sugar, baking soda and cinnamon in large bowl. Add oil, eggs and vanilla. Beat with electric mixer or wooden spoon until well blended. Stir in remaining ingredients until blended. Pour into prepared pan.

    Bake 50 to 60 minutes, until cake pulls away from sides of pan and toothpick inserted near center of cake comes out clean. Cool pan on wire rack 10 minutes before turning cake out on the rack. Remove parchment paper and cool cake completely.

    Frosting Directions 

    Using electric mixer, beat cream cheese and butter in medium sized bowl until well blended. With mixer on low speed, add sifted powdered sugar, lemon juice and vanilla. Increase speed to medium and beat until smooth. Frost top of cooled cake. Sprinkle with toasted coconut.

    *To toast coconut, spread in a baking pan and bake at 350 degrees for 4 to 5 minutes, stirring once, until very lightly browned. Watch carefully as sweetened coconut burns easily.

Cake Ingredients 

2 cups all-purpose flour

2 cups granulated sugar

2 tsp. baking soda

2 tsp. ground cinnamon

1 cup vegetable oil

4 large eggs

2 tsp. vanilla

2 jars (6oz each) baby food carrots

1 cup chopped walnuts

1 cup sweetened shredded coconut

1 can (20oz) crushed pineapple, packed in juice, drained

Cake Directions

Heat oven to 350 degrees. Grease a 9×13 inch baking pan. Line bottom of pan with parchment paper. Grease paper. Mix flour, sugar, baking soda and cinnamon in large bowl. Add oil, eggs and vanilla. Beat with electric mixer or wooden spoon until well blended. Stir in remaining ingredients until blended. Pour into prepared pan.

Bake 50 to 60 minutes, until cake pulls away from sides of pan and toothpick inserted near center of cake comes out clean. Cool pan on wire rack 10 minutes before turning cake out on the rack. Remove parchment paper and cool cake completely.

Frosting Ingredients 

4 oz cream cheese, softened

3 tbsp. butter, softened

1 1/2 cups powdered sugar, sifted

2 tsp. fresh lemon juice

1/2 tsp. vanilla

2 cups toasted coconut*

Frosting Directions 

Using electric mixer, beat cream cheese and butter in medium sized bowl until well blended. With mixer on low speed, add sifted powdered sugar, lemon juice and vanilla. Increase speed to medium and beat until smooth. Frost top of cooled cake. Sprinkle with toasted coconut. 

*To toast coconut, spread in a baking pan and bake at 350 degrees for 4 to 5 minutes, stirring once, until very lightly browned. Watch carefully as sweetened coconut burns easily.

Thanks for stopping by! If you’d like to follow our journey of making these recipes you can follow us on Instagram @daisyfarmkitchen! 

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