Carrot Cake with Cream Cheese and Coconut Frosting


Mother’s Day was rolling around and I had to think of a dessert to make my Mom smile. I wanted to do something special that she doesn’t normally make for herself. That narrowed it down to carrot cake or Texas sheet cake. I decided on the carrot cake since it is great served cold and the temperatures were going to be over 100 this Mother’s Day.

When you take the time to make a homemade cake like this the recipient can taste all the love and time you spent making this special for them. The sweet tang of the pineapple paired with the hearty walnuts makes this carrot cake more than your average carrot cake.

I decided to make these into individual dishes so that my Mom wouldn’t have to share. The entire decadent dessert was just for her. The woman who taught me how to cook deserves nothing less.

I decided not to put any walnuts into the icing today because I wanted to be able to pipe it on.

2 cups sugar
1 1/2 cup oil
4 eggs
3 cups grated carrots
1 cup crushed pineapple, drained
2 2/3 cup flour
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. salt
1 cup chopped walnuts
2 tsp. vanilla

1/2 cup butter
8 ounces cream cheese
1/2 box (1 cup) powdered sugar
1/2 cup coconut
1/2 cup nuts (optional)

Combine sugar, room temperature eggs, vanilla and oil and mix until well incorporated. Add in carrots and pineapple and mix until combined. Add flour, baking soda, cinnamon, salt and nuts until combined. Do not over mix once you add the dry ingredients.

Bake cake in a prepared 13X9 pan at 350 degrees for 45 minutes.

Cool cake and mix frosting. Spread on cake when it is cool. Chill cake in fridge until you are ready to serve.

For the individual cakes cut up pieces of the cake to put into the individual trifle dishes. Pipe the frosting onto the top and chill until you are ready to serve.

Categories: cake, dessert

Scrappy Theme by Caroline Moore | Copyright 2022 My Culinary Escapades | Powered by WordPress