Divorce Carrot Cake Lets Me Have My Cake and Eat It, Too
Prep
20 mins
Cook
30 mins
Servings
12
Difficulty
Medium
This carrot cake recipe came into my life when I needed something that felt indulgent but wasn't completely over the top, and honestly, it's become my go to for everything from weeknight desserts to casual gatherings. The beauty of this cake is that it comes together in just fifty minutes total, making it perfect for when you want homemade cake without spending your entire evening in the kitchen. Carrots pack serious nutritional punch with beta carotene for eye health, so you can feel a little better about that cream cheese frosting. The whole thing is straightforward enough that even if baking isn't your strong suit, you'll have a moist, flavorful cake that tastes like you spent way more effort than you actually did.
Ella x
Ingredients
- 1nonstick cooking spray
- 237 ml1 1/2 cups (142g) grated peeled carrots (from 2 medium carrots)(142g) grated peeled carrots (from 2 medium carrots)
- 710 mlvegetable oil
- 237 mlhoney
- 2 largeeggs
- 11(8-ounce) can crushed pineapple, drained)
- 237 ml1 1/2 cups (180g) all-purpose flour(180g) all-purpose flour)
- 1 teaspoonsground cinnamon
- 1 teaspoonsbaking soda
- 1 teaspoonkosher salt
- 710 ml3/4 cup (64g) sweetened shredded coconut(64g) sweetened shredded coconut)
- 710 ml3/4 cup (117g) raisins(117g) raisins)
- 237 ml1/2 cup (55g) chopped walnuts, plus more for garnish if desired(55g) chopped walnuts, plus more for garnish if desired)
- 14 ounces cream cheese(softened)
- 4 tablespoons4 tablespoons (2 ounces) unsalted butter, softened(2 ounces) unsalted butter, softened)
- 237 ml1 1/2 cups (170g) powdered sugar(170g) powdered sugar)
- 1 teaspoonvanilla extract
Detail level
Instructions
- 1
Coat an 8x8-inch square baking pan with cooking spray; set aside.
- 2
In a large bowl, whisk together the carrots, oil, honey, eggs, and drained pineapple. Add the flour, cinnamon, baking soda, and salt and whisk until just combined. Fold in the coconut, raisins, and walnuts until evenly incorporated. Transfer the batter to the prepared baking pan.
- 3
Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs attached, 30 to 35 minutes. Remove the cake from the oven and let cool in the pan on a wire rack until room temperature, about 1 hour.
- 4
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, beat the softened cream cheese and butter on medium-high speed until fully combined and smooth, about 1 minute. Add the powdered sugar, vanilla, and salt and beat on low speed for 30 seconds. Increase the mixer speed to medium-high and beat until fully combined and creamy, about 2 minutes.
- 5
Spread the frosting over the top of the cooled cake using an offset spatula or the back of a spoon. Garnish with additional chopped walnuts, if desired. Slice and serve. The frosted cake can be stored in an airtight container in the refrigerator for up to 4 days. Love the recipe? Leave us stars and a comment below!
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