FOR THE CARROT CAKE – ▢2 ½ cups (325g) all purpose flour – ▢1 ½ teaspoons baking soda – ▢1 ¼ teaspoons baking powder – ▢2 teaspoons ground cinnamon – ▢½ teaspoon salt – ▢2 cups (400g) sugar – ▢4 large egg – ▢1 cup vegetable oil 218g – ▢1 teaspoon vanilla extract – ▢2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry) – ▢¾ cup (92g) chopped pecan – ▢¾ cup (50g) sweetened coconut (we used Baker's Angel Flake sweetened coconut) – ▢1 8oz. can crushed pineapple put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid. FOR THE CREAM CHEESE FROSTING (THIS RECIPE CAN BE EASILY DOUBLED IF YOU PLAN TO DO A LOT OF PIPING) – ▢2 sticks (226g) unsalted butter, slightly softened – ▢16 oz cream cheese (We used two 8 oz packages) (Not reduced fat) – ▢2 teaspoons (8g) vanilla extract – ▢½ teaspoon (2g) salt – ▢6 to 6 ½ cups (690g to 747g) confectioners' sugar
Preheat oven to 350℉.Line 3 (8-inch or 2 (9-inch) round pans with wax or parchment paper, butter with shortening, and flour for easy turning.…Paper is needed for carrot cake sticks.
Mix flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside. In a mixing bowl, combine 2 cups sugar, 4 eggs, 1 cup oil, and 1 tsp. vanilla.
Mix 2–3 minutes at medium speed until smooth and light-colored.Stir flour mixture with spoon, then add carrots, pecans, crushed pineapple, and coconut.
At 350 degrees, bake 35 minutes until a toothpick inserted in the centre comes out clean. Before the cake is almost done, don't open the oven door or touch the centre to avoid it sinking.
Makes 6 ½ cups batter Turn out cake layers after 10 minutes on a wire rack. Cool fully before icing.Slice butter and put to mixer bowl.
Beat low to medium speed to soften and smooth butter. Add cold cream cheese chunks to butter and mix at low to medium speed until combined.
Cream cheese may need to be softened more using a hand mixer. Add vanilla. Beat in powdered sugar slowly until mixed.
Chilled icing pipes finest. It can be made ahead, refrigerated, and softened (not microwaved) before mixing. Will frost an 8-inch 3-layer cake.