I felt like I needed to add more veggies to my diet so I made my favorite carrot cake! Ummm…Heck yeah! I’m happy to report that about three more slices of this baby and my eye sight should be back to normal!
I’m obsessed with this carrot cake recipe! It truly is the “World’s Best”! That is no exaggeration. This recipe ALWAYS receives rave reviews! (It makes me look good!) It’s the perfect balance of everything I love! Crushed pineapple, carrots, coconut, walnuts, and all the right spices, brought together with a delicious cream cheese frosting! This cake is bursting with flavor and ultra moist, but not overly sweet like some carrot cakes.
I didn’t do a lot of step-by-step photo’s this time because it’s such simple recipe and y’all are so smart and can do this! First you are going to place your wet ingredients into the mixer and blend. Next add your dry ingredients and mix. Then add your carrots, pineapple, coconuts and lastly the nuts and mix again. (Nuts are optional)
When you have blended all the ingredients together this is what your batter should look like. You’ll want to grease and flour three 8 inch cake pans, or you can do two 8-9 inch cake pans too. I wanted a three layer cake with thinner layers because I love how this cake looks with three layers. It’s a personal choice and totally up to you!
Tip: I only had two cake pans so I baked two, and then did the third after the first one had slightly cooled and I could invert it onto my cake plate.
Once you have baked your cakes in a 350 degree oven for about 30-40 minutes, place on a cooling rack and allow them to completely cool in the pans! The reason for this… remember how I said this cake is “moist”…it’s really moist! I placed mine face down on a cooling rack the first time, and had to carefully lift mine with two spatula’s. (It’s a nightmare you don’t wanna live through! Trust me!) Place your cake pan up against your cake plate and invert. Using your favorite cream cheese recipe (I’ll include mine…I promise) Frost the tops of each cake layer.
I love that this cake is only frosted between the layers. You could go around the outside if you really want to, but Mars and I are not huge frosting fans so this method of just frosting in between the layers and on top is perfect for us. I don’t do a ton of frosting either, just a nice medium layer. Again this is a personal choice. You can do whatever floats your boat! (Don’t take all your baking advice from me! lol I’m the lady eating cake to get her vegetable count in!) (wink, wink)
Here is the final result. I didn’t go all fancy with piping frosting around the edges or adding any garnish. I really believe sometimes more is just that…more! Not necessarily better. This cake so beautiful on it’s own! It doesn’t need all that “Froufrou”! (I hate my kitchen table and am re-doing it soon!!! Just in case you were wondering.)
I do think it deserves a moment of silence…. tick- tock…tick-tock….
Okay… enough of that! Let’s get to the good part…the eatin’! Ooooh…so super moist and so yummy! Makes eatin’ your veggies a divine pleasure! One bite and you can feel yourself start to elevate to new heights! (I said “heights” not “weight”! This cake has fruit and veggies it cancels out all calories!… Your Welcome! lol)
I made this for dessert the other night and my kids… who both told me they don’t usually like carrot cake…loved it! Mars who has always “Passed” on my carrot cake asked for a slice and then proceeded to “ewww and ahhhh” and ask me why he’s never tried it before? (Mmmmm…That’s a question only the other martians can answer! Us Venusians eat any carb covered in frosting!)
Now who wants the printable recipe for this World’s Best Carrot Cake? You do want it right? Alright… it’s right below for you to print out. I’d REALLY love to hear your feedback on this recipe! I want to know if you become as obsessed as I am with this version of the traditional carrot cake. Have a GREAT day! Happy Veggie Eatin’!
This is the perfect dessert recipe for Easter so I’m going to share it on Meal Plan Monday this week! You can find it and other amazing recipes by clicking right HERE!
*Recipe adapted from Allrecipes.com