Kitchen Sink Cake Carrot
Get ready to indulge in the ultimate carrot cake experience with this Kitchen Sink Carrot Cake recipe, a decadent dessert that lives up to its name by packing in a delightful medley of flavors and textures. Loaded with freshly grated carrots, crunchy chopped walnuts or pecans, chewy raisins, and sweet shredded coconut, this moist and flavorful cake strikes the perfect balance of sweetness and spice, thanks to warm notes of cinnamon, ginger, and nutmeg. Topped with a luscious cream cheese frosting that’s irresistibly smooth and tangy, this two-layer showstopper is ideal for birthdays, holidays, or any special occasion. Easy to prepare in under 30 minutes and baked to perfection in just 50 minutes, this carrot cake promises to become your go-to dessert. Impress your guests with this crowd-pleasing creation that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 3 units large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 0.75 cup chopped walnuts or pecans
- 0.5 cup shredded sweetened coconut
- 0.5 cup raisins
- 8 ounces cream cheese (for frosting)
- 0.5 cup unsalted butter (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, and applesauce. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, chopped nuts, coconut, and raisins until evenly distributed.
Divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.
Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer. Place the second layer on top, then frost the top and sides of the cake.
Optionally, sprinkle extra chopped nuts or coconut on top for garnish.
Slice, serve, and enjoy your Kitchen Sink Carrot Cake!
Nutrition Facts
Calories |
7814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.2 g | 566% | |
| Saturated Fat | 167.8 g | 839% | |
| Polyunsaturated Fat | 100.9 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 940.7 g | 342% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 692.9 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 655 mg | 50% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2756 mg | 59% | |
*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.
