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Moist Carrot Cake

Deliciously moist carrot cake, filled with fruits and vegetables. This recipe is AMAZING!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings 10

Ingredients
  

  • 2 Cups Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/2 Cup Ground Coconut
  • 1/2 Cup Ground Walnut
  • 1/2 Cup Raisins
  • 3 Cup Shredded Carrots
  • 1 Cup Sugar
  • 3/4 Cup Vegetable Oil
  • 4 Eggs
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 1 Can Crushed Pineapple 16 oz
  • 1 Stick Butter Melted

Frosting

  • 2 Pkg Cream cheese 8 oz softened
  • 1/2 Cup Butter Room Temp
  • 5 Cups Powdered Sugar
  • 2 tsp Vanilla Extract

Instructions
 

  • For the Cake:
    1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and mix very well.
    2. In another large bowl, combine the sugar, butter, oil, eggs, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.
    3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. 
    4. Bake for 30-40 minutes.
    5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.
    To make the frosting:
    1. With an electric mixer, mix the cream cheese, butter, vanilla and powdered sugar until fluffy, but stiff.
    2. Use the frosting to fill and frost the cooked layers.

Low Carb Option

  • Substitute 2 cups of flour for 1 cup almond flour and 1 cup Carbalose
    Substitute 1 cups sugar with 1/4 Cup Splenda and 1/3 cup Stevia 1/3 Cup Xylitol. (you can reduce the sugar substitutes to your liking as sometimes sugar substitutes are sweeter than sugar)