Carrot Cake with Cinnamon Cream Cheese Filling
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This cake is really moist so you'll want to grease the baking pans with a cooking spray that has flour in it.
Ingredients
  • Cake:
  • 1¼ cups vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups grated carrots
  • 1½ cups shredded sweetened coconut (put ½ cup of this aside for the top of the cake)
  • 1 teaspoon vanilla
  • 398ml can Dole crushed pineapple in juice (do not drain this - use the juice in the recipe too)
  • Icing:
  • 1 cup unsalted butter, softened
  • 1 cup cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • Filling:
  • 1 cup cream cheese, softened
  • ½ cup powdered sugar
  • 4 tablespoons brown sugar
  • 2 tablespoon white sugar
  • 2 teaspoons ground cinnamon
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl, beat together vegetable oil, sugar and eggs.
  3. In a separate bowl, combine flour, baking soda, baking powder, salt and cinnamon. Stir together well then beat into the wet ingredients until well combined. This will be a thick batter but that's okay!
  4. Stir in grated carrots, 1 cup of coconut, vanilla and pineapple with juice. Stir until well combined.
  5. Pour into greased pans (two 9-inch pans). Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. You could use three 8-inch pans instead but then you'd want to reduce the baking time to 25-30 minutes.
  6. Cool completely before filling and decorating.
  7. Icing:
  8. Beat butter and cream cheese on medium speed until well mixed. Add powdered sugar and beat until creamy. Add vanilla and beat until mixed well.
  9. Filling:
  10. Beat cream cheese until smooth.
  11. Add powdered sugar, brown sugar, white sugar and cinnamon and beat until creamy (no more lumps).
  12. Once the cakes have cooled completely, add the cinnamon cream cheese filling to the top of the bottom cake layer, put the top cake layer over the bottom cake layer cake and then ice the top and sides of the cake with the cream cheese icing.
  13. Optional: Use the remaining ½ cup of coconut as topping on the cake. I lightly toasted mine in a frying pan (just make sure you cool it before adding it to the top of the cake).
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/2015/03/05/carrot-cake-cinnamon-cream-cheese/