World’s Best Carrot Cake (Recipe for Printing)
Rich carrot cake bursting with coconut, pineapple, and walnuts. Perfectly moist and simple to prepare at home.
# What You Need:
→ Batter
01 -
3 large eggs
02 -
3/4 cup buttermilk
03 -
3/4 cup vegetable oil
04 -
1 1/2 cups granulated sugar
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons ground cinnamon
07 -
1/4 teaspoon salt
08 -
2 cups all-purpose flour
09 -
2 teaspoons baking soda
→ Mix-Ins
10 -
2 cups finely shredded carrots
11 -
1 cup sweetened flaked coconut
12 -
1 can (8 ounces) crushed pineapple with juice
13 -
1 cup chopped walnuts
# How to Make It:
01 -
Preheat oven to 350°F. Grease and flour two or three 8-inch cake pans, adjusting for desired layer thickness.
02 -
In a large mixer bowl, combine eggs, buttermilk, vegetable oil, granulated sugar, and vanilla extract. Mix until smooth.
03 -
Add all-purpose flour, baking soda, salt, and ground cinnamon to the wet mixture. Mix until fully blended.
04 -
Gently fold in shredded carrots, flaked coconut, crushed pineapple with juice, and chopped walnuts. Mix just until combined.
05 -
Divide batter evenly between prepared pans. Bake at 350°F for about 35 minutes, or until center springs back when lightly pressed.
06 -
Allow cakes to cool in pans before carefully inverting onto a cake plate. Frost as desired.
# Extra Tips:
01 -
For optimal texture, avoid overmixing after adding the carrots, coconut, pineapple, and nuts.