It was the best carrot cake recipe. I even photocopied and sent to my parents, with the note, “Make this carrot cake, it’s great!”
Carrot Cake With Pineapple and Coconut? Yes!
Carrot cake had always been my favorite, and this recipe? Who ever heard of putting coconut AND pineapple in a carrot cake? Twenty-five years ago, no one I knew. But the combination was fantastic. Of course, we’ve made changes over the years to that original carrot cake recipe. And now I can say the recipe that follows truly is the best carrot cake recipe. The original recipe called for three cups of sugar (too much even for me!) and for cooking the carrots first (not necessary in my opinion). Sometimes I added raisins or left out the nuts, but always included the coconut and pineapple. Not a fan of pineapple and coconut? That’s ok! You can leave them out and the cake will turn out just fine.
My Family’s Favorite Carrot Cake Recipe
My father has made this carrot cake for my birthday countless times, even driving hours to deliver it when I lived in Palo Alto or San Francisco. Today, we made this carrot cake together (that frosting job is mine, thank you) and the cake even survived a “D’oh!” moment when three minutes after it went in the oven dad realized he had forgotten to add the coconut. After the requisite howls of exasperation, the carrot cakes came out of the oven, batter back into the mixing bowl, coconut added, batter back in the pans, and pans back in the oven. No harm no foul. Cake lived, beautifully, I might add.
Watch How To Make This Carrot Cake Recipe
Did you know you can freeze carrot cake? Slice the cake, then freeze just until the frosting is firm to the touch. Double-wrap each slice snugly with plastic wrap and place in a zip top freezer bag. They’ll keep this way up to 4 months (they would never last that long in our freezer!) To serve, remove the wrap and thaw at room temperature, about 2 to 3 hours.
Love Carrot Cake? Check Out These Recipes!
Carrot Cake Cupcakes Apple Carrot Cupcakes Hummingbird Cake Coconut Cake with Lemon Curd and Vanilla Buttercream Pineapple Upside Down Cake
3 cups unbleached all-purpose flour 2 cups sugar 1 teaspoon salt 1 tablespoon baking soda 1 tablespoon cinnamon 1 1/2 cups olive oil 4 large eggs, lightly beaten 1 tablespoon vanilla extract 1 1/2 cups shelled walnuts, chopped 1 1/2 cups sweetened, shredded coconut 2 cups carrots, finely grated 1 cup crushed pineapple, drained
For the frosting:
12 ounces cream cheese, at room temperature 9 tablespoons unsalted butter, at room temperature 3 3/4 cups powdered sugar 1 1/2 teaspoons vanilla extract 3 tablespoons lemon juice Extra whole or chopped walnuts, for topping
