This is my grandfather’s recipe and has absolutely ruined me for any other carrot cake. The things that are unique are that the cake itself is very chunky–loaded with ingredients like carrots, pineapple, coconut, walnuts, etc.–and that the frosting is chunky too as it has walnuts in it. It’s extremely rich, so small portions are a good idea. (Our family likes to call this “healthy cake.” Haha.)
Implements
- Measuring cups
- Measuring spoons
- Box grater or food processor capable of grating
- Can opener
- Stand or hand mixer
- Surface for frosting and serving (such as a tray or cutting board)
- 9×13 pan
Ingredients
For the cake, the ingredients are as follows:
- 1-1/4 cups vegetable oil
- 2 cups granulated sugar
- 2-1/4 cups all-purpose flour
- 3 eggs
- 2 packed cups grated carrots
- 1 small can crushed pineapple, drained
- 1 cup walnuts, chopped
- 1 cup flaked (sweetened) coconut
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon salt
For the frosting, the ingredients are as follows:
- 1 cube unsalted butter, softened
- 1 pkg (8 oz.) plain cream cheese
- 1 lb. confectioner’s (powdered) sugar
- 2 teaspoons vanilla extract
- 1 cup walnuts, chopped
Instructions
Preheat the oven to 360F degrees.
For the cake, in a stand mixer or using a hand mixer, mix together oil, sugar, vanilla, and eggs. Mix in the dry ingredients (flour, baking soda, cinnamon, and salt), and then finally add the chunky ingredients (carrots, pineapple, coconut, and walnuts). It should now be a thick, chunky batter.
(By the way, this time it was too hot and late when I was making this, so I just used a chopper to chop the carrots. It worked fine but I definitely prefer grated or shredded. Just wanted to throw it out there that you can improvise, haha.)
Grease and flour a 9×13 baking pan. Pour in the batter and then bake for 35-40 minutes (until you insert a toothpick and it comes out clean) depending on your oven.
While the cake is baking, you can make the frosting.
Mix the butter, cream cheese, vanilla, and sugar. Mix until very well whipped (approx. 3 minutes with a stand or hand mixer) and then add the chopped walnuts, mixing for another minute or so.
Allow the cake to cool (about an hour; I usually put it in the fridge too) and then put the cake on a tray or some place where you can frost it and serve it. (I use a large cutting board.) Frost the cake with the frosting and then put in the fridge until about an hour before serving. (I use a spatula or a flexible rubber bench scraper, but if you have a frosting knife, that’s even better.) I usually bake and frost the cake the evening before it is needed.
Whatever doesn’t get eaten right away can be frozen and thawed at a later date.
That Infernal Itch 