– Hey guys, Easter is
right around the corner, and you know what means,
it’s carrot cake season. I wanted to share with
you my ultimate recipe for carrot cake, it is moist and decadent, and flavored with just
the right amount of spice, raisins, pineapple and nuts, all my favorite things
to put in a carrot cake. Let me show you how to put it together. In a large bowl, you’re
gonna crack in four eggs, to that you’re also gonna
add a cup of vegetable oil and a cup and a half of sugar. You can whisk that all up
until everything is combined and then you’re gonna add
a cup of crushed pineapple. I really love to add
pineapple to carrot cake because I think it adds
a really nice sweetness and will keep that cake nice and moist. You do wanna drain the
pineapple first, though. And then you’re also gonna
add 3/4 cup of water, two teaspoons of vanilla, then in a medium bowl
we’re gonna add 4 1/4 cups of all-purpose flour, two
teaspoons of baking powder, one teaspoon of salt and three teaspoons of pumpkin pie spice. Now, because I’m American I
love my pumpkin pie spice, but if you live outside
of the United States and you can’t get it,
you could also just use two teaspoons of cinnamon
and one teaspoon of nutmeg. So you can whisk up your dry ingredients and then you’re going to
add the dry ingredients to the wet ingredients, just in thirds, mixing until everything
is nice and combined. And then the next step is to
add two cups of grated carrots and one cup of raisins. And you can stir that all together. Then you’re gonna pour your batter out into two nine inch cake pans, just equally distribute it, and then you’re gonna
bake at 350 for about 20 to 25 minutes, just until a
toothpick comes out clean. While your cake is cooling, we can get on with making the frosting, and is just a simple
cream cheese frosting. So in the bowl of an electric mixer you’re going to add two eight ounce tubs of whipped cream cheese, I like to use the whipped cream cheese, but if you can’t find that you can use just the
regular brick kind as well, 2/3 cup of powdered sugar and then we’re also gonna add
a teaspoon of vanilla extract. And then you’re just gonna
beat the cream cheese with the sugar until
it’s nice and combined and then you’re gonna
add a cup of heavy cream and what this is going to do is, as we beat it together,
it’s going to thicken the cream cheese mixture
a bit and lighten it so it’s actually beating that cream almost like whipped cream would and you’ll end up with a
really smooth light frosting. That will be as heavy as a traditional cream cheese frosting. So you’re gonna take about
half of your frosting and put a nice generous
dollop in the center of your first cake layer and then we’re just gonna smooth that out with an offset spatula and then we’re gonna add two tablespoons of unsweetened coconut flakes. I like to use the unsweetened because you get the real coconut flavor without a lot of sugar and I find that it’s just a little bit better and not as sweet that way. And then on top of that we’re
gonna add some chopped pecans, about two tablespoons as well. And I just think it’s
a nice unexpected twist to have the coconut in
the nuts in the frosting as opposed to the cake, ’cause there’s already a
lot going on in the cake, between the pineapple and the carrots and the raisins, so this way
we kinda distributed it all. Then you’re gonna pop your
other layer on top of that, can go ahead and add the
rest of the frosting on top and give that a nice
spread with your spatula and then we’re gonna do the same thing, we’re gonna add the
remaining shredded coconut and top with the chopped pecans. Then I do like to take this cake and pop it in the fridge
for at least an hour or two before you serve it,
because that will help that cream cheese frosting set up a bit, which will make it easier to
create nice, clean slices, when you go to serve it. I hope you guys give this one a try and let me know what you think. Subscribe for more quick and easy recipes and remember, you can
get all of these recipes in printable form on my website at entertainingwithbeth.com. All right you guys I will
see you back here next week. Until then, bye.