Ingredients
Equipment
Method
- Preheat oven to 350℉. Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper. Grease and flour the paper and pans.
- Whisk together the flour, baking soda, baking powder, cinnamon, and salt for 30 seconds. Set aside.
- In the bowl of your mixer, add sugar, eggs, oil, and vanilla. Mix for 2 to 3 minutes at medium speed until well blended and light colored.
- Stir in the flour mixture until moistened. Add the carrots, pecans, crushed pineapple, and coconut. Mix until just combined.
- Bake for 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Avoid opening the oven door until near the end of baking time.
- Cool cake layers in the pan for 10 minutes on a wire rack, then turn out. Cool completely before frosting.
- For the frosting: Cut the butter into slices and beat in a mixer until softened and smooth.
- Add the cream cheese to the butter and beat until incorporated. Add the vanilla and salt.
- Gradually add the confectioners' sugar, beating on low speed until blended. Increase speed and mix until fluffy. Do not overbeat.
- The frosting will pipe best if used while chilled. If it becomes too soft, refrigerate briefly to firm up.
Notes
This frosting recipe can be doubled if you plan to do a lot of piping. It will frost a 3 layer 8 inch cake. If making frosting in advance, refrigerate and let soften slightly before remixing.