Mystery Carrot Cake
Dive into the irresistible allure of Mystery Carrot Cake, a decadent twist on the classic dessert that’s brimming with tantalizing flavors and hidden surprises. Perfectly moist and spiced with warm cinnamon and nutmeg, this carrot cake recipe offers layers of tender crumb infused with a secret ingredient—zesty orange zest—that adds a bright, citrusy pop to every bite. Filled with shredded coconut, crushed pineapple, and optional crunchy walnuts or pecans, this cake balances sweetness and texture to perfection. Topped with rich, velvety cream cheese frosting, it’s the ultimate indulgence for special occasions or everyday celebrations. Easy to make with simple ingredients, this show-stopping dessert will keep your guests guessing and coming back for seconds. Don’t forget to garnish with extra orange zest or nuts for a beautiful finishing touch! Perfect for Easter, birthdays, or anytime you crave a luxurious take on homemade carrot cake.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups finely grated carrots
- 0.5 cup shredded coconut
- 0.5 cup crushed pineapple, drained
- 0.75 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese (for frosting)
- 0.5 cup unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
- 1 tablespoon mystery ingredient: orange zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a separate medium-sized bowl, combine the granulated sugar, brown sugar, vegetable oil, and applesauce. Whisk in the eggs, one at a time, followed by the vanilla extract and orange zest.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, shredded coconut, crushed pineapple, and chopped nuts (if using). Ensure the mix is evenly distributed.
Divide the cake batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them onto a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting by beating the cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Optional: Decorate with additional chopped nuts, shredded coconut, or a sprinkle of orange zest for garnish.
Chill the cake in the refrigerator for at least 30 minutes before serving to allow it to set. Slice and enjoy your Mystery Carrot Cake!
Nutrition Facts
Calories |
8411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 439.0 g | 563% | |
| Saturated Fat | 165.6 g | 828% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 4682 mg | 204% | |
| Total Carbohydrate | 1104.5 g | 402% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 862.1 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 692 mg | 53% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 3269 mg | 70% | |
*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.
