This easy recipe is just the thing when you get a hankering for a moist carrot cake and need it fast! It’s s simple recipe with all of the important elements: spicy moist cake and fluffy cream cheese frosting.
Move the oven rack to middle position and preheat oven to 350 degrees F. Spray a 13x9-inch pan with nonstick cooking spray; set aside.
In a medium bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.
Using the large holes of a box grater, shred carrots (you should end up with about 3 cups); set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar, brown sugar, and eggs on medium-high until combined, about 45 seconds. Reduce the speed to low, and slowly pour in the oil. Increase the speed to high and mix until the mixture is light in color and well blended, about 60-90 seconds. Turn the mixer off and fold in the carrots, dry ingredients, and coconut by hand until the batter is evenly mixed and no streaks of flour remain.
Pour the batter into the prepared pan and spread it into even layer. Bake until a toothpick inserted into the center comes out clean, about 35-40 minutes. Place the cake on wire rack and cool to room temperature, about 2 hours.
FOR THE CREAM CHEESE FROSTING:
Once the cake is cool make the frosting. Add the cream cheese, butter, sour cream, and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Mix on high until combined, about 60 seconds, scraping down the sides of the bowl as needed. Add the powdered sugar and mix on high until nice and fluffy, about 1 minute.
FINISH THE CAKE:
Spread the frosting evenly over the cake using an offset spatula. Cut the carrot cake into 12 squares and serve.
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