Kevin’s Carrot Cake

carrot birthday cake
This month, Tuesdays have been all about cookies. Kevin’s birthday was the other day and as anyone with a December birthday knows, the big day can be overlooked. I always make an effort to really celebrate Kevin’s special day. So, even though we still have cookies and candles coming out of our ears, I always bake him his favorite cake. This last Tuesday of the year is dedicated to Kevin’s favorite cake: carrot cake.

kevin's carrot cake 
I was never a fan of carrot cake until I came up with the recipe. It’s super moist and is loaded with flavor. Happy birthday, Kevin!
Carrot Cake slice how good is that



Kevin's Carrot Cake
Serves 16
I was never a fan of carrot cake until I came up with the recipe. It’s super moist and is loaded with flavor.
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For Cake
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup quick-cooking oats
  3. 3 teaspoons cinnamon
  4. 2 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 2 cups sugar
  8. 1/2 cup canola or vegetable oil
  9. 1 ½ (4 ounce) jars of carrot & apple baby food, approx. 6 ounces
  10. 4 large eggs, whisked
  11. 4 grated carrots (approx. 1pound)
  12. 1 cup golden raisins
  13. 1/4 cup candied ginger
  14. 1/2 cups chopped walnuts
  15. 1/2 cups of sweet coconut
For Frosting
  1. 1 1/2 blocks cream cheese (12 ounces), softened
  2. 4 tablespoons butter, softened
  3. 2 pounds powdered sugar
  4. 1 1/2 teaspoons vanilla
  5. 1/2 cup toasted sweetened coconut
  6. 3 tablespoons milk
  1. Spoon flour into measuring cups and level with a knife. Combine first 6 ingredients in the bowl of a food processor; pulse 6-8 times until well blended.
  2. In a bowl, combine sugar, oil, baby food and whisked eggs; mix fully.
  3. Add wet mixture into the dry mixture until just moist. Stir in grated carrots, raisins, ginger, walnuts and coconut.
  4. Spoon batter (2 1/2 cups per pan) into 2 - 8-inch round baking pans coated with cooking spray and lightly floured.
  5. Bake in a 325° oven for one hour or until a toothpick comes out clean.
  6. Cool cakes on a rack and then prepare frosting.
  1. In the bowl of a mixer, beat cream cheese and butter together with the paddle attachment. When fully combined, lower speed and gradually add powdered sugar. Add vanilla and milk until smooth.
  2. Put a layer of frosting on top of one layer and then add the other 1/2 of the cake on top. Frost sides and top, make the first coat thin as a crumb coat, place in refrigerator for 15-20 minutes to set up. Remove cake from fridge and use remaining frosting to frost cake. Place some of the toasted coconut in your hand and press into the side of the cake, work your way around the cake, and clean up any extra coconut.
Shaun Myrick
 If you’d like to make this cake into cupcakes check out Gracie’s Carrot Cupcakes!

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