Dessertscakemehometonight5.0
Loaded Carrot Cake
Loaded carrot cake is packed with carrots, raisins, coconut, pineapple, and pecans and frosted with a sweet and tangy cream cheese frosting. The cake is moist and packed with flavor!
👥 16 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
- knife
📝 Preparation Steps
1
Loaded Carrot Cake
2
Preheat oven to 350° F. Prepare cake pans using cooking spray and parchment circles.
3
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, milk, and vanilla extract. Using an electric hand mixer or whisk, mix together until fully combined.
granulated sugar1 cupvegetable oil1 cupeggs (room temperature)4vanilla extract1 tbsp
4
Add all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix together on low speed until the dry ingredients are combined with the wet.
cinnamon2 tsp
5
Add in finely shredded carrots and drained crushed pineapple and fold in using a spatula until combined.
carrots (finely grated)3 cups
6
Add in raisins, shredded coconut, and chopped pecans. Fold into the batter until well dispersed throughout the batter.
raisins1 cuppecans (chopped)1 cup
7
Divide batter evenly between your cake pans (see equipment for sizes). Use a kitchen scale to ensure that the batter is equally divided.
8
Bake cakes for approximately ⏱️ 30-35 minutes in the oven until the cakes spring back when gently touched or toothpick comes out clean. *Please note that baking times may be different for different size pans.
9
Remove cakes from the oven and allow them to cool in the pans on a wire rack until they are at room temperature.
10
Run a knife or small offset spatula between the cake and edge of the pan to loosen from the edges. Invert the cakes to remove from the pan.
11
Recommended but not required: Wrap cooled cakes in plastic wrap and chill for at least an hour or overnight.
12
Level cakes using a serrated knife so that the layers are flat.
13
Cream Cheese Frosting
cream cheese (room temperature)8 oz
14
In a mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add room temperature butter and cream cheese. Beat on medium speed for ⏱️ 2 minutes, scraping the sides of the bowl occasionally.
cream cheese (room temperature)8 oz
15
Add half the powdered sugar and mix on low speed until incorporated. Add remaining half of the powdered sugar and continue to mix until combined.
powdered sugar7 cups
16
Add vanilla extract and salt.
vanilla extract1 tbsp
17
Turn the mixer on high speed and whip for ⏱️ 2 minutes, scraping the sides of the bowl occasionally.
18
Assembling the Loaded Carrot Cake
19
Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
20
Continue to repeat this process until the layers are stacked.
21
Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for ⏱️ 30 minutes until the cream cheese frosting is slightly firm to the touch.
cream cheese (room temperature)8 oz
22
Frost and decorate the cake with the remaining cream cheese frosting. Add toasted shredded coconut and pecans if desired.
cream cheese (room temperature)8 ozpecans (chopped)1 cup
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