This is the densest, richest, chunkiest and perfectly wonderful carrot cake with easiest, most luscious cream cheese frosting I’ve ever found.
It’s easy to make and very forgiving but, it’s not for wimps. It will make you forget all those airy, light and boring carrot cakes you’ve ever had to suffer through. You don’t just eat this carrot cake…you chow down.
My recipe is based on one from The Silver Palate Cookbook and I’ve been baking it for about 25 years. It’s what I make for all of our family birthday celebrations. In fact, if you ask me to bring dessert, this is likely what I’m bringing! It’s my husband Mike’s #1 favorite and my daughter Francesca’s as well. Whenever I bake it, everyone raves and wants the recipe so I urge you to try it. It’s dense, it’s fabulous and it’s deeply flavorful.
I recently adapted this cake into a Gluten Free version. It’s just as dense and yummy and you’ll never miss the gluten!
You can do it in 2 cake pans but I’ve found it’s much easier to serve from a regular 9 x 13 pyrex. Just bake it a little longer. And you can frost and serve right from the pyrex! Go ahead, chow down, I won’t tell! Or, make carrot cake cupcakes. (see baking times under Kate’s Tips below.)
Rich and loaded with carrots, walnuts, coconut and pineapple. So good!
Shredded carrots, chopped pecans, pineapple and coconut.
Dense and Luscious Carrot Cake
- 3 cups organic all purpose flour or whole wheat pastry flour or, what I use, Organic, Sprouted Spelt Flour
- 2 1/4 cups sugar or coconut sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups grape seed or coconut oil
- 4 large organic eggs lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cups chopped walnuts or pecans
- 1 1/2 cups shredded coconut
- 1 1/3 cups shredded raw carrots ( or cooked and pureed carrots)
- 3/4 cup crushed pineapple
- Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you’re using the large pyrex.
- Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.
- Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 50-60 minutes.
- Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
Look at all those flecks of carrots, nuts and pineapple!
Cream Cheese Frosting
- 8 oz. organic cream cheese
- 6 tablespoons unsalted butter at room temperature
- 2-3 cups confectioners sugar (I use the 2 cups sugar and it’s not as stiff but I like it less sweet)
- 1 teaspoon pure vanilla extract
- Cream together the cream cheese and butter in a mixing bowl.
- Slowly sift in confectioner’s sugar and continue beating until fully incorporated. Mixture should be free of lumps.
- Stir in vanilla. Frost your cooled carrot cake.
- I usually use pecans but walnuts are fine.
- You can also add raisins if you like, golden raisins would be pretty. Or, any dried fruit. Ooh, chopped apricots!
- This isn’t a light and airy cake. It’s moist and dense and full of flavor.
- This cake freezes exceptionally well. Just cut into individual squares, wrap and freeze in a big gallon zip lock bag.
- Makes anywhere from 12-18 good sized squares if you do it in the 9×13 pyrex.
- This recipe works great as cupcakes too. Makes 24 or, what I do is make 12 cupcakes in a paper-lined muffin tin and then put the rest in an 8×8 pyrex. Bake about 25-30 minutes for the cupcakes and 30-35 for the cake. Use a cake tester after 20 minutes and keep checking at 5 minute intervals till done. You don’t want to overbake. Enjoy!