Out of this World Carrot Cake Recipe with Callie’s Cream Cheese Frosting
No joke, this Carrot Cake Recipe is OUT OF THIS WORLD! Seriously, so delicious. It’s a must for your Easter Menu this year or for breakfast tomorrow or for lunch tomorrow or for…..well, you get the picture…just make it soon.
My friend Callie made a delicious Carrot Cake for Christmas Dinner this year. It was full of all kinds of good things like coconut, walnuts, pineapple, carrots and raisins.
I had never had a carrot cake quite like it and couldn’t stop thinking about it over the following weeks…okay, months……When I eat something delicious I just can’t get it out my head. (don’t get me started about the chocolate rice crispy I had 16 years ago at Disney World)
I messaged Callie to get the recipe, which she is going to send me, but in the meantime I was invited to dinner somewhere and wanted to make a carrot cake. I already knew how to make Callie’s Awesome Cream Cheese Frosting, but I didn’t have the recipe for the cake yet.
I improvised by searching the web for recipes that looked similar and then made some minor adjustments. The results are pretty darn fantastic. I found this recipe: Sam’s Famous Carrot Cake, and used it as a starting point.
This carrot cake is fantastic, and just wait until you taste the frosting….this ain’t your mama’s cream cheese frosting….
More to die for desserts
- 1½ cups white sugar
- ½ cup oil
- 3 eggs
- ¾ cup sour milk, put 1 tsp lemon juice in a your measuring cup and then fill to ¾ cup with milk, let sit for 3-5 minutes
- 2 tsp vanilla
- 2 cups flour, I did one cup whole wheat one cup all purpose
- 2½ tsp cinnamon
- 2 tsp baking soda
- ½ tsp salts
- 2 cup finely shredded carrot. (don't do the big shred or they will still be a little crunchy even after cooking)
- 1 cup crushed pineapple, don't drain
- 1 cup shredded coconut
- ½ cup walnuts, plus more for garnish on frosted cake if desired
- 1 cup raisins (optional) (I do not add raisins)
- See recipe for Frosting under this recipe
- Preheat oven to 350 and grease and flour two circle cake pans. (I also lined mine with a cutout of waxed paper to make them come out nice and perfect (picture below)
- In your mixer or with a hand mixer, combine sugar, oil, eggs and milk. Mix well.
- Add vanilla and mix until combined
- Add flour, cinnamon, baking soda and salt and mix until combined.
- Next fold in the carrots, nuts, coconut, pineapple and raisins(if using). Fold them in until they are evenly distributed throughout the cake.
- Pour half of the batter into each cake pan.
- Bake at 350 for 45-50 minutes or until toothpick comes out clean from center of cake.
- Let cool completely before frosting.
I just found these little pre-cut parchments circles on Amazon and I’m pretty sure they could be life changing. I have always cut my own and it’s ANNOYING! (you can order 8″or 9″)
Let cakes cool completely before removing from pans and frosting.
Callie’s Cream Cheese Frosting
2 (8oz) packages of cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
- combine all ingredients in a mixer or use your hand mixer and mix until smooth
- Spread a thin layer on one of the cakes and then place the other on top. Use the rest of the frosting to cover cake.
- I like to do a crumb layer first so I don’t get pieces of cake in the frosting. To do a crumb layer, just use a tiny amount of frosting and go over the whole cake. Put it in the cake in the fridge or freezer for about 20 minutes or until the frosting is set.
- Take it out and frost it as you normally would. This layer helps seal in crumbs so they won’t show in your final product.
- If desired, use nuts to decorate cake after frosting it.
ex: Crumb Layer
Finished cake: (This is a great cake to make if you are like me and kind of stink at decorating cakes. This one looks pretty and all you have to do is put a few nuts in the middle and around the edge.)