Ingredients
Scale
- 1 ½ cup (200 g) all-purpose flour
- ½ cup (50 g) desiccated coconut
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon powder
- ½ teaspoon ginger powder
- ½ teaspoon nutmeg powder
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 cup (250 ml) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (60 g) chopped walnuts
- 2 cups (200 g) shredded carrots (about 2 large carrots)
- 1 apple, diced into small cubes
- ½ cup (113 g) unsalted butter, room temperature
- 16 oz (450 g) full-fat cream cheese, very cold, cut into small pieces
- 1 cup (120 g) powdered sugar, sifted
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350ºF (175ºC) and prepare cake pans.
- Combine dry ingredients in a bowl.
- Mix wet ingredients in another bowl until smooth.
- Fold wet ingredients into dry ingredients; add carrots and walnuts.
- Divide batter into pans and bake for 20-22 minutes.
- Prepare the cream cheese frosting while cakes cool.
- Assemble by frosting layers and decorating as desired.
Notes
Use room temperature ingredients for better mixing.
Avoid overmixing the batter to keep the cake light.
Soaking cake strips helps retain moisture.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg