One of the best ways to ring in the fall is to enjoy heartier desserts that you might’ve been avoiding in the more sweltering temperatures. In the July and August heat, we tend to gravitate towards cool, refreshing desserts — such as ice cream and popsicles — rather than opting for a rich, decadent cake. But come September, it’s high time that we warmly welcome baked goods back into our kitchens.
There’s nothing like a good carrot cake to usher in the fall season. Kids in particular can be a little skeptical of carrot cake as a legitimate dessert — do vegetables really need to be incorporated into cake? — but with just the right combination of sweetness and spice, this cake will be winning over nay-sayers in no time. With its class carrot-and-cinnamon taste, a few unexpected, delicious ingredients (pineapple and coconut, anyone?) and generous helping of cream cheese icing, you’ll be hard pressed to find anyone skeptical of carrot cake after this.
- Preheat your oven to 350 degrees. Grease your pan — ideally one that’s 9 x 13 in — and set it aside for now.
- Mix the sugar, oil, eggs, vanilla and buttermilk together. Throw in the carrots, coconut, vanilla and pineapple and mix together as well.
- Combine the flour, baking soda, cinnamon and salt. Stir these ingredients into the previous mixture with the carrots.
- Throw in the chopped nuts and stir. Pour the batter into your pan and spread evenly.
- Bake your carrot cake for approximately 55 minutes, or, alternatively, until a toothpick can come out of the middle of the cake clean. Set the cake aside to cool.
- Now onto your icing! Mix the butter (or margarine) with your cream cheese, vanilla and confectioners sugar. Make sure you combine the ingredients until its creamy — you don’t want any lumps in your icing! Frost the cake once cool — laying on as much icing as your heart desires.
Thanks to All Recipes for the recipe and the imagery!