Rachel eats

Our favorite Carrot Cake!

I hope everyone had a great Mother’s Day weekend! My family and I spent our Sunday morning at church and then came home to start on the food for our Mother’s Day dinner with all our relatives. Dinner was at our house, so we starting cleaning our house Saturday and finished up Sunday afternoon before dinner. Since dinner is at our house my parents cooked the main dishes of tri-tip and chicken skewers while our relatives brought over the side dishes. Also, since everyone is usually really busy on the weekends, we combined Mother’s Day dinner with the May birthdays.

My older sister is born in May so she requested a carrot cake as her birthday cake for the dinner. Our favorite recipe is from Joy the Baker! I was gifted her cookbook when I was in high school and love all the recipes!! Her recipe is called Kitchen Sink Carrot Cake! This recipe has carrots of course…and crushed pineapple, shredded coconut, raisins or dried cranberries, and walnuts (all which are optional, depending on what you like). Usually, I add everything in, but since this is my sister’s birthday cake and we will be eating it with all our relatives, I decided to omit the coconut, raisins, and walnuts since I thought it would be too much for them. But if you have them, add them in! That’s why it’s called “kitchen sink” carrot cake!

Kitchen Sink Carrot Cake adapted from Joy the Baker

makes: 1 bundt cake or 2 9-in round cakes

3 1/3 cups AP flour
2 Teaspoons baking powder
1 Teaspoon baking soda
1 Teaspoon salt
2 Teaspoons ground cinnamon
3 large eggs
1 egg yolk
1 cup white sugar
1 cup plus 2 Tablespoons brown sugar, packed
1 3/4 cups vegetable oil
1 cup pineapple, crushed and drained
2 Teaspoons pure vanilla extract
2 1/4 cups carrots, grated (about 5 carrots)
1/2 cup coconut, sweetened and shredded (optional)
1/4 cup raisins or dried cranberries (optional)
1/4 cup walnuts, chopped (optional)

  • Pre-heat oven to 350F degrees
  • in a bowl mix together the flour, baking powder, baking soda, salt, and cinnamon, set aside bowl
  • in another bowl, mix the eggs, egg yolk, white and brown sugar, mix until the batter starts to thicken and becomes a pale brown color
  • slowly add the oil to the wet batter, then add the pineapple and vanilla
  • on low speed, add in the mixture of the dry ingredients until just incorporated
  • remover from the mixer and using a spatula fold in the carrots (and if using, add the shredded coconut, raisins or dried cranberries, and chopped walnuts)
  • line 2 9-in pans with parchment paper and grease or if using a bundt pan, grease and flour
  • pour batter equally into the 2 9-in pans
  • bake carrot cake 30-35 minutes or 35-45 minutes if using a bundt pan
  • the cake is done with a toothpick comes out cleanly
  • let cakes cool 15 minutes in the pan before removing and inverting on wire racks to cool fully
  • make sure your cake cools fully before spreading on cream cheese frosting!

Cream Cheese Frosting

1 8 oz. stick of cream cheese (soften)
1 stick of butter (soften)
2 cups of powdered sugar
2 Teaspoons vanilla

  • mix the cream cheese on medium speed for 1 minute
  • then add the stick of butter and mix until both are well incorporated
  • add the powdered sugar and mix on low speed
  • finally, add in the vanilla and mix until incorporated
  • use immediately, or put in the fridge and it can last up to 1 week in an air-tight container


After the cakes completely cooled, I started making the cream cheese frosting. I was going to cut the 2 cakes in half so I would have a 4 layered cake, but the cake was so moist that I didn’t want to risk the cake falling apart so I left it as a 2 layered cake. I slathered the cream cheese frosting on the layers and topped it all with toasted coconut!! This was the first time adding the toasted coconut on top and it was so delicious! The added texture to the very moist cake was so delicious!! Everyone loved the cake during the party, complementing how moist and flavorful the cake was while eating. So glad we could share our favorite cake with all our relatives!

Every day, Lai day! How was your Mother’s day?? Did you prepare something for the Mothers in your life?

1 thought on “Our favorite Carrot Cake!”

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