Rustic Carrot Cake

2 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/4 cups vegetable oil
4 large eggs, room temperature
2 cups finely shredded carrots
1 – 8 oz can crushed pineapple, well drained
3/4 cup sweetened flaked coconut
1/2 cup chopped pecans
1 teaspoon vanilla extract
Rustic Frosting

1. Preheat oven to 350 degrees. Prepare 3 (8-inch) or 2 (9-inch) round cake pans with oil and flour and set aside. (I love 3 layer cakes, but I only have 2 8-inch pans, so I made 2 9-inch layers. I almost think the frosting to cake ratio would be too sweet with three layers — and that’s really hard for me to say, because I have a huge sweet tooth! )

2. In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, and salt. Add oil and eggs and beat at medium speed until well blended. Stir in shredded carrots, pineapple, coconut, pecans and vanilla. Divide batter evenly among prepared pans.

3. Bake 30 – 40 minutes, or, until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes and then remove to wire racks to let cool completely.

4. Frost between layers and on top and sides of cake with Rustic Frosting.

Rustic Frosting

2 – 8 oz packages cream cheese, softened
1 cup butter, softened
6 cups confectioners’ sugar
3 cups sweetened flaked coconut
1/2 cup raisins
1/2 cup chopped pecans

In large bowl, beat cream cheese and butter at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth. Stir in coconut, raisins, and pecans until combined. (Since I made the two layer version of this cake I had about a cup of frosting left over.)

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Rustic Carrot Cake

24 Comments / Recipes / June 13, 2016 June 16, 2016

Boy, I was sure hoping I’d have big baby news to post by now! Our little baby doesn’t seem to be in any big hurry to put in an appearance — she seems perfectly content to stay right where she is. The latest plan is that she’ll be here no later than next Monday/Tuesday, whether she wants to come out or not! ;-D

In the meantime, I’ll console us with cake. Carrot Cake.

You probably have a family favorite carrot cake recipe — I know our family has one. But, a few weeks ago, when we were in Utah for Quilt Market, we stopped at the little German restaurant in Spring City for lunch. My cousins were raving about the carrot cake, so we all split a piece (because, after one of their delicious lunches, you don’t really have room for dessert.) The carrot cake was chock-full of nuts and raisins and coconut and was really moist. And delicious! So, a week later, when I needed a birthday cake for a friend at work, and just happened to stumble upon this similar recipe, I decided to give it a try. {Swoon. And insert the eyes rolling in the back of head emoji here.} Everyone who had a piece LOVED it. Our old family favorite Carrot Cake recipe is still really good, but it’s much more “refined” than this recipe (i.e., not as chunky). If you like your cake all loaded with the goodies, you’ll love this recipe!