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Carrot Cake, A La Anne

Carrot Cake~ a La Anne recipe image
This classic carrot cake is incredibly moist and flavorful, featuring a perfect balance of warm spices like cinnamon and the natural sweetness of shredded carrots. The addition of flaked coconut and crushed pineapple adds a unique texture and tropical twist that sets it apart. It&# 226;ÂÂs a comforting dessert that feels homemade and indulgent, perfect for birthday parties, holiday gatherings, or simply treating yourself on a weekend. The dense crumb holds up beautifully to the tangy, creamy cream cheese frosting, making every bite a satisfying conclusion to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 15
Calories: 2547.6
Dietary: Vegetarian
Description
This classic carrot cake is incredibly moist and flavorful, featuring a perfect balance of warm spices like cinnamon and the natural sweetness of shredded carrots. The addition of flaked coconut and crushed pineapple adds a unique texture and tropical twist that sets it apart. It&# 226;€™s a comforting dessert that feels homemade and indulgent, perfect for birthday parties, holiday gatherings, or simply treating yourself on a weekend. The dense crumb holds up beautifully to the tangy, creamy cream cheese frosting, making every bite a satisfying conclusion to any meal.
Ingredients
  • 1 1/2 cup Sunlite oil
  • 2 cup White sugar
  • 3 Eggs, should be jumbo
  • 2 teaspoon Vanilla
  • 2 cup A.P. flour
  • 2 teaspoon Cinnamon
  • 2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 7 ounce Flaked coconut
  • 2 cup Shredded carrots
  • 13 1/2 ounce Crushed pineapple, well
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease and flour a 13x9 inch baking pan.
  2. 2
    In a large bowl, combine the oil, sugar, eggs, and vanilla. Whisk until smooth and well blended.
  3. 3
    In a separate medium bowl, sift together the flour, cinnamon, baking soda, and salt.
  4. 4
    Gradually add the dry ingredients to the wet mixture, whisking until just combined. Do not overmix.
  5. 5
    Stir in the flaked coconut, shredded carrots, and well-drained crushed pineapple until evenly distributed.
  6. 6
    Pour the batter into the prepared pan and spread evenly.
  7. 7
    Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. 8
    Allow the cake to cool in the pan for 30 minutes before removing to a wire rack to cool completely.
  9. 9
    For the frosting: In a large bowl, beat the softened cream cheese, milk, vanilla, and salt until smooth.
  10. 10
    Gradually add the sifted powdered sugar, one cup at a time, beating until the frosting is thick and spreadable.
  11. 11
    Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
  12. 12
    Slice and serve immediately, or refrigerate until ready to serve.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 2547.6kcal
% Daily Value *
Total Fat 150.5g232%
Saturated Fat 61.0g305%
Cholesterol 0.0mg0%
Sodium 5031.7mg210%
Total Carbohydrate 297.3g100%
Dietary Fiber 24.7g99%
Sugars 171.0g
Protein 20.9g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, cream cheese frosting, moist cake, spiced cake, pineapple, coconut, cinnamon, baking, dessert, party food, homemade, vegetable cake, gluten free option, holiday dessert, birthday cake, comfort food, sheet cake, bundt cake, easy recipe, classic dessert, anniversary
Read it online: https://www.chefs-mate.com/recipe/carrot-cake-a-la-anne-2/