Ingredients
Scale
- 3 large eggs
- ¾ cup vegetable oil
- ¾ cup buttermilk (or combine ¾ tbsp vinegar with enough cream to make ¾ cup, let sit for 10 minutes)
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 1 (8 oz) can crushed pineapple, with juice
- 2 cups grated carrots
- 1 cup walnuts, chopped coarsely
- ¾ cup shredded coconut
Instructions
- Prep the oven and pans
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Greasing well will ensure your cakes come out easily after baking. - Combine wet ingredients
In a large mixing bowl, beat the eggs, vegetable oil, buttermilk, sugar, and vanilla until everything is well-blended. The mixture will look pale and slightly thick. Pro tip: if you don’t have buttermilk, make a quick substitute by adding vinegar to cream and letting it sit for 10 minutes. It’s magic! - Add dry ingredients
In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing here; it can make your cake dense instead of fluffy. - Fold in the star ingredients
Now, stir in the crushed pineapple (juice and all!), grated carrots, chopped walnuts, and shredded coconut. Fold gently to distribute everything evenly. This is where the cake gets its amazing texture and moisture. - Pour and bake
Divide the batter evenly between the two prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Every oven is a bit different, so keep an eye on it after 30 minutes. Your kitchen should smell heavenly by now! - Cool and serve
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. Once cool, you can dust with powdered sugar, frost with your favorite cream cheese frosting, or serve as-is.
Notes
This carrot cake looks lovely on its own, but if you’re going for a bit of a “wow” factor, try stacking the two layers with a classic cream cheese frosting in between and on top. Sprinkle extra chopped walnuts or a little shredded coconut on top for texture and garnish. For a more rustic look, dust with powdered sugar instead of frosting.
To serve, slice generous wedges and pair with a dollop of whipped cream or a scoop of vanilla ice cream. A few edible flowers or a sprig of mint on each plate can add a touch of elegance.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert