Ingredients
Equipment
Method
Step‑by‑Step Instructions for Loaded Carrot Cake
- Prepare the frosting by beating together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing well.
- Preheat your oven to 350°F (177°C) and grease two 8 or 9-inch round cake pans.
- In a large bowl, sift together flour, baking powder, salt, cinnamon, baking soda, and nutmeg. Whisk until combined.
- In another bowl, combine sugar and oil. Beat until slightly dissolved, then add eggs one at a time and vanilla. Mix until thick and creamy.
- Fold in the carrots, coconut, nuts, and pineapple until evenly distributed.
- Slowly add the dry ingredients to the wet mixture, stirring gently until just combined.
- Divide the batter between prepared pans and bake for 35-40 minutes. Check with a toothpick for doneness.
- Cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
- Trim domes off the cake layers, frost between layers and over the entire cake, and decorate as desired.
Nutrition
Notes
Chill cakes for at least an hour before frosting to prevent sliding.