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Jonny's Best Carrot Cake

Course Dessert
Keyword Baking, Cake, Carrot, Coconut, Dessert, Easter, Walnuts

Ingredients

For the Cake:

  • 1 cup brown sugar, light or dark
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup whole milk
  • 3/4 cup vegetable oil
  • 2 cups all purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 3 medium carrots, grated, about 2.5 to 3 cups
  • 1 cup shredded sweetened coconut
  • 2 cups chopped walnuts, divided

For the Frosting

  • 1 stick unsalted butter, softened
  • 8 oz. cream cheese, room temperature
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 4 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, whisk together brown sugar, granulated sugar, vanilla extract, eggs, milk, and vegetable oil until fully combined.
  • In a separate mixing bowl, whisk together flour, salt, baking powder, baking soda, and spices. Working in batches, stir the flour mixture into the wet ingredients until combined. Do not over mix.
  • Fold grated carrot, coconut, and half of the walnuts into the cake batter to evenly distribute.
  • Pour batter into a greased 9" x 13" baking pan, spreading edge to edge.
  • Bake in the oven for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted the center of the cake comes out clean.
  • Once the cake is finished baking, set aside to fully cool before icing.
  • To make the frosting, beat together softened butter, cream cheese, vanilla extra and salt. Then, working one cup at a time, gradually beat in the powdered sugar until the frosting reaches the desired consistency.
  • Generously frost the top of the cake, and sprinkle the remaining chopped walnuts on top.
  • Enjoy!