This is my friends and families most FAVORITE Carrot Cake! You can even make it into cupcakes! It's the dessert that everyone shows up for with their own plate in hand when they know I'm baking it! I also make this to give as a gift during the holidays. I hope you will enjoy it just as much as we do.
1In a medium to large mixing bowl sift together flour, baking powder, baking soda, salt and cinnamon with a wire whisk.
2Add sugar, oil, and eggs and mix at medium speed until blended well.
3Add carrots, coconut, and pineapple (drained) and continue to mix at medium speed till all ingredients are incorporated.
4Pour mixture into a buttered and floured bundt baking pan. I usually use a flour/butter spray that you can get at any grocery store. Makes baking so much easier!
5Bake at 350 degrees for 35 - 40 minutes or until a toothpick comes out clean. Let the cake cool on a cooling rack before removing it from the pan. At least 15 - 20 minutes.
6** Just a side note: before you finish mixing the batter you can mix in a 1/2 a cup of walnuts, or 1/2 cup of raisins, to the batter as well before pouring it into the bundt pan to bake. You may have to adjust the baking time a little if you do.
** You can also bake the cake for 10 minutes and then sprinkle the top with 1/2 cup of semi sweet chocolate chips, or add more flaked coconut to the top for an added twist.
I normally don't add nuts, raisins, or pineapple because some people just don't like either of them in the cake.
7This is my fool-proof Cream Cheese Icing!
1 container of Betty Crocker "Fluffy Whipped" White Icing. (it has to be Fluffy Whipped White Icing!!)
3/4 - 1 whole package of Philidelphia Cream Cheese softened
8In a mixing bowl combine the Fluffy Whipped White Icing with the Philidelphia Cream Cheese on low to medium speed until smoothe. Spread it ontop of cake and ENJOY!