Description

This classic Old Fashioned Carrot Cake features a moist and flavorful batter enriched with shredded carrots and coconut flakes, baked to perfection and topped with a smooth, creamy cream cheese frosting. A timeless dessert that combines warm spices like cinnamon or nutmeg with the natural sweetness of carrots and the richness of cream cheese, ideal for teatime or special occasions.

Ingredients

Scale

Dry Ingredients

2 cups (250 g) all-purpose flour (plus 2 tablespoons more to coat baking pans)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (200 g) sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon (or 1 teaspoon ground nutmeg)

Wet and Other Ingredients

1 cup coconut flakes (or 1 cup chopped walnuts or pecans)
2 cups shredded carrots
1 cup vegetable oil
1/2 cup unsweetened apple sauce
4 large eggs

Frosting

8 ounces cream cheese (room temperature)
8 tablespoons unsalted butter (room temperature)
3 cups powdered sugar
2 teaspoons vanilla extract

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Instructions

Prepare Baking Pans: Grease two 8-inch round baking pans with vegetable oil and coat them with flour. Trace two circles onto parchment paper using one pan, cut them out, and place one parchment circle at the bottom of each pan to prevent sticking.
Preheat Oven: Set your oven to 350°F (176°C) to preheat while preparing the batter.
Mix Dry Ingredients: In a large mixing bowl or stand mixer, whisk together the flour, baking powder, baking soda, sugar, salt, and cinnamon or nutmeg until well combined.
Add Wet Ingredients: Incorporate the coconut flakes, shredded carrots, vegetable oil, eggs, and apple sauce into the dry mixture. Mix until the batter is smooth and evenly blended.
Distribute Batter and Bake: Pour the batter evenly into the prepared pans. If available, wrap the pans with baking strips to ensure even baking. Bake for about 30 minutes or until a inserted toothpick or cake tester comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes. Then carefully transfer them onto a wire rack and let them cool completely for approximately one hour before frosting.
Prepare Frosting (optional step): To make the frosting, beat the room temperature cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Once cakes are fully cooled, spread the frosting evenly on one cake layer, place the second layer on top, and frost the top and sides.

Notes

This traditional carrot cake includes the added subtle crunch and flavor from coconut flakes but can be substituted with walnuts or pecans as preferred.
The use of apple sauce along with oil helps keep the cake moist and tender.
Wrapping the pans with baking strips helps the cakes bake evenly without doming.
The recipe yields about 10 servings, perfect for sharing at gatherings or enjoying with tea.

Nutrition

Serving Size: 1 serving
Calories: 714
Sugar: 44 g
Sodium: 381 mg
Fat: 39 g
Saturated Fat: 13 g
Unsaturated Fat: 24 g
Trans Fat: 1 g
Carbohydrates: 121 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 90 mg