When you cut the cake, you can see the walnuts, the coconut and the pineapple. The cake is super moist and the cream cheese is so creamy. Very happy right now!
This two layer cake is perfect and the height is just right. You can see the cream cheese frosting in between the layers. The outside of the cake decorated with the nuts makes the cake pretty, but it also gives it a nice crunch. I used a combination of walnuts and pecans..but you can also use almonds.
Peeling and grating the carrots may seem like a lot of work, but let me reassure you, that it's worth every minute. If you like carrot cake like I do..you will be pretty happy with this recipe. I grated the carrots by hand, but if you have a food processor, use it, you can save some time.
Most carrot cakes just have pecans or walnuts in it. Adding the pineapple and the coconut, makes it a little more tropical. The pineapple helps with the moisture in the cake. Who wants to eat a dry out cake..not me!
You can use 2-8 inch round pans or 2-9 inch pans. The cake will rise enough that you don't have to cut it in half to give it more height.
The whole house smells delicious. Can't wait to cut a piece. But, I have to wait. until the cakes are completely cool before frosting. Let the cakes cool down on a wire rack.
1 1/2 cups vegetable oil
2 tsp vanilla
1 1/2 cups sugar
2 cups all purpose flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
2 1/2 cups finely grated carrots
1 cup shredded or flaked coconut
1-8 ounce can crushed pineapple, drained
2 sticks unsalted butter, soften
2-8 ounce packages cream cheese, soften
1 tbsp vanilla
2 cups confectioners' sugar
2 cups walnuts, pecans or almonds chopped