Emeril's Classic Carrot Cake with Fresh Coconut Walnut Frosting

Indulge your senses with Emeril's Classic Carrot Cake with Fresh Coconut Walnut Frosting, a showstopping dessert that blends moist, spiced cake layers with a rich and creamy topping. This timeless recipe combines freshly grated carrots, crushed pineapple, and shredded coconut for a burst of flavor and texture, while chopped walnuts add a delightful crunch. Crowned with a luscious cream cheese frosting and garnished with even more coconut and walnuts, this cake is perfect for special occasions or an elevated everyday treat. Easy-to-follow instructions and pantry staples make this carrot cake achievable for bakers of all skill levels. Whether you're a fan of classic dessert recipes or seeking to impress guests with a decadent creation, this carrot cake is sure to become a crowd-pleasing favorite!

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 2 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoons Salt
• 1 cup Vegetable oil
• 4 None Eggs
• 2 teaspoons Vanilla extract
• 3 cups Grated carrots
• 1 cup Crushed pineapple, drained
• 1 cup Shredded fresh coconut
• 1 cup Chopped walnuts
• 8 ounces Cream cheese, softened
• 0.5 cup Unsalted butter, softened
• 4 cups Powdered sugar
• 1 teaspoon Vanilla extract (for frosting)
• 0.5 cup Shredded fresh coconut (for garnish)
• 0.5 cup Chopped walnuts (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt.

Step 3

In another bowl, combine the vegetable oil, eggs, and vanilla extract. Beat until well blended.

Step 4

Gradually mix the wet ingredients into the dry ingredients until smooth and well incorporated.

Step 5

Fold in the grated carrots, crushed pineapple, shredded fresh coconut, and chopped walnuts.

Step 6

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans gently on the counter to release air bubbles.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Step 9

To make the frosting, beat the cream cheese and butter together in a large mixing bowl until creamy and smooth.

Step 10

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Step 11

Mix in the vanilla extract until fully incorporated.

Step 12

Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer, then place the second cake layer on top.

Step 13

Frost the top and sides of the cake evenly with the remaining frosting.

Step 14

Garnish the cake with shredded fresh coconut and chopped walnuts.

Step 15

Refrigerate the cake for at least 1 hour to set the frosting. Bring to room temperature before serving. Enjoy!

Nutrition Facts

Serving size	(2824.4g)

Amount per serving	% Daily Value*
Calories	10709.4

Total Fat 618.6g	0%
Saturated Fat 250.7g	0%
Polyunsaturated Fat 134.4g
Cholesterol 695.4mg	0%
Sodium 5126.8mg	0%
Total Carbohydrate 1269.4g	0%
Dietary Fiber 64.3g	0%
Total Sugars 955.9g
Protein 98.8g	0%

Vitamin D 41IU	0%
Calcium 674.9mg	0%
Iron 29.4mg	0%
Potassium 3464.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 3.6%

Carbs: 46.0%