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Carrot Cake (Rice

Carrot Cake (Rice recipe image
This classic carrot cake is a comforting crowd-pleaser that balances sweet spices with fresh fruit and nuts. The batter is incredibly moist thanks to the generous amount of grated carrots, crushed pineapple, and shredded coconut. Warm cinnamon and vanilla notes permeate every bite, creating a complex flavor profile that feels both nostalgic and indulgent. Topped with a thick, tangy cream cheese frosting and a sprinkle of chopped nuts, it offers a perfect textural contrast. Ideal for Sunday brunches, potlucks, or holiday gatherings, this cake holds up well in the fridge, making it a perfect make-ahead dessert for any special occasion.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1813.9
Dietary: Vegetarian
Description
This classic carrot cake is a comforting crowd-pleaser that balances sweet spices with fresh fruit and nuts. The batter is incredibly moist thanks to the generous amount of grated carrots, crushed pineapple, and shredded coconut. Warm cinnamon and vanilla notes permeate every bite, creating a complex flavor profile that feels both nostalgic and indulgent. Topped with a thick, tangy cream cheese frosting and a sprinkle of chopped nuts, it offers a perfect textural contrast. Ideal for Sunday brunches, potlucks, or holiday gatherings, this cake holds up well in the fridge, making it a perfect make-ahead dessert for any special occasion.
Ingredients
  • 2 cup All-purpose flour
  • 2 cup Sugar
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking soda
  • 2 teaspoon Ground cinnamon
  • 3 Eggs
  • 1 1/2 cup Vegetable oil
  • 2 cup Finely grated carrots
  • 1 teaspoon Vanilla extract
  • 1 cup Well-drained crushed
Directions
  1. 1
    Preheat the oven to 350&# 194;°F (175ðC). Grease a 13x9x2-inch baking pan.
  2. 2
    In a large bowl, whisk together the flour, sugar, salt, baking soda, and ground cinnamon.
  3. 3
    Add the eggs, vegetable oil, grated carrots, and vanilla extract to the dry ingredients; beat until just combined.
  4. 4
    Stir in the crushed pineapple, shredded coconut, and 1/2 cup of the chopped nuts.
  5. 5
    Pour the batter into the prepared baking pan and spread evenly.
  6. 6
    Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. 7
    Allow the cake to cool completely in the pan on a wire rack.
  8. 8
    For the frosting, beat the softened cream cheese, butter, and vanilla extract in a small bowl until smooth.
  9. 9
    Gradually add the confectioners' sugar, beating until the frosting is thick and well blended.
  10. 10
    Spread the frosting evenly over the cooled cake.
  11. 11
    Sprinkle the remaining chopped nuts over the top.
  12. 12
    Store covered in the refrigerator until ready to serve.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1813.9kcal
% Daily Value *
Total Fat 95.6g148%
Saturated Fat 15.0g75%
Cholesterol 139.9mg47%
Sodium 2571.0mg108%
Total Carbohydrate 225.8g76%
Dietary Fiber 7.9g32%
Sugars 126.5g
Protein 18.1g37%

* 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, pineapple, coconut, cinnamon, spiced cake, dessert, layer cake, grated carrots, chopped nuts, baking, holiday dessert, potluck recipe, moist cake, classic baking, vanilla extract, confectioners sugar, vegetable oil, all purpose flour, breakfast treat
Read it online: https://www.chefs-mate.com/recipe/carrot-cake-rice/