Carrot cake

Votes: 5

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 1359, total fat 84 G., saturated fats 22 G., proteins 14 G., carbohydrates 146 G., fiber 5 G., cholesterol 134 mg, sodium 690 mg, sugar 113 G.

This carrot cake's layers are filled with walnuts, coconut, and pineapple chunks, making them incredibly moist, especially if baked the day before, wrapped in plastic wrap, and refrigerated. Unlike most other carrot cakes, this version cuts each layer in half to create six layers, each layered with a wonderful cream cheese frosting, for an even softer, more indulgent cake. Decorate the sides of the cake with chopped walnuts. The decoration is simple, yet striking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

3 cups granulated sugar
1.5 cups of vegetable oil
4 large eggs
1 tbsp vanilla extract
3 cups premium flour
1 tbsp. baking soda
1 tbsp. ground cinnamon
1 teaspoon of salt
1.5 cups walnuts, coarsely chopped
1.5 cups frozen shredded coconut, thawed
1.5 cups carrot puree (from about 6 boiled carrots)
3/4 cup canned pineapple chunks, drained

Glaze

2 packages of 220g cream cheese, room temperature
165 g unsalted butter, room temperature
6 cups powdered sugar
2 tsp vanilla extract
2 cups walnuts, finely chopped

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream cheese, walnuts, carrot puree, coconut flakes, Pineapple, cinnamon

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray the bottoms of three 9-inch round cake pans with cooking spray, line them with parchment paper, and spray the paper with cooking spray.
Bake the cakes:

Using a mixer, beat the sugar with the vegetable oil, eggs, and vanilla extract. Sift together the flour, baking soda, cinnamon, and salt. Fold the flour mixture into the sugar mixture. Add the walnuts, coconut, carrot puree, and pineapple and knead until smooth. Divide the batter evenly among the prepared pans.

Bake the cakes until a toothpick inserted into the center comes out clean, 40-45 minutes. Let the cakes cool in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the cakes out onto wire racks, spraying them with cooking spray. Let the cakes cool completely before frosting.
Prepare the glaze:

Combine the cream cheese and butter in a mixer bowl and beat until smooth. Slowly add the powdered sugar and continue beating until fully incorporated. Add the vanilla extract.
Using a large serrated knife, cut each cake layer in half horizontally. Place 1 cake layer on a cake plate and spread with 1/2 cup frosting. Continue stacking the remaining cake layers, spreading each layer with about 1/2 cup frosting. Frost the sides and top of the cake with the remaining frosting. Press chopped walnuts into the sides of the cake. Refrigerate the cake until ready to serve.

Note

Once the cakes have cooled, you can wrap each one tightly in plastic wrap and refrigerate overnight. They'll be easier to cut in half the next day.