Earlene Sharp's Carrot Cake
Submitted by jennh
Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis carrot cake goes all-in on texture. Grated carrots bring moisture, chopped walnuts add crunch, flaked coconut contributes chew, and crushed pineapple delivers sweetness and extra moisture. Cinnamon perfumes the whole batter, which bakes in a bundt pan for about an hour until golden.
Cool it completely on a rack before inverting, then slather with cream cheese icing. A garnish of fresh grated carrots and more walnuts makes it picture-perfect.
Pro Tips
- Don’t skip the pineapple: Crushed pineapple adds moisture and subtle sweetness that keeps this cake tender for days
- Mix until just combined: Once carrots, nuts, coconut, and pineapple go in, stir gently to avoid overmixing
- Cool completely first: Let cake cool fully before removing from bundt pan to prevent breaking
- Toast the walnuts: Lightly toasting walnuts for 5-7 minutes brings out their buttery flavor
Ingredients
Directions
Beat together oil, sugar, and eggs until well-combined.
In a separate bowl, sift together flour, baking soda, salt and cinnamon; add to sugar and egg mixture.
Stir in vanilla, mixing well. Add carrots, walnuts, coconut and pineapple.
Mix until well-blended.
Pour batter into a greased and floured 9-10-inch bundt pan.
Bake at 350℉ (180℃). for about an hour.
Cool on cake rack; remove pan.
Cover with cream cheese icing and garnish with grated carrots and nuts.
Combing icing ingredients together and ice cake.
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