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CARROT CAKEFrom the very beginning of Daisy Cakes, carrot cake has always been the number one seller. I like to think that this is because it’s a super-moist cake and I use only one spice—cinnamon—and not too much of it. After all, it’s not a spice cake. The carrots should be the star of the show, and using a pound of the sweet, orange beauties guarantees it! Feel free to use a little less or a tad more cinnamon, depending on how you like it.


  • Pan Grease (this page) or extra vegetable shortening and flour for preparing the pan
  • 2 cups unbleached all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ to 1 teaspoon ground cinnamon
  • 0.75 teaspoon salt
  • 4 large eggs
  • 1½ cups canola oil
  • 2 cups sugar
  • 1 pound carrots, shredded (2 cups)
  • 1 8-ounce can crushed pineapple, drained
  • 1 cup sweetened coconut flakes
  • 0.5 cup chopped pecans
  • Cream Cheese Frosting (this page)
How to Make It
  1. Preheat the oven to 375°F. Coat three 8-inch (or two 9-inch) round cake pans with Pan Grease (this page) or a thin layer of shortening with a light dusting of flour.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a large bowl, whisk together the eggs, oil, and sugar until light yellow in color, 3 minutes. Stir in the carrots, pineapple, coconut, and pecans. Add the flour mixture and stir just until combined. Divide the batter evenly between the prepared pans.
  4. Bake until the cake layers are pulling away from the sides of the pans and the middle springs back when touched, 45 to 50 minutes. Let cool for 15 minutes before turning the layers out onto wire racks to cool completely.
  5. Once cool, put one cake layer on a serving plate. Frost the top with the cream cheese frosting, add the second cake layer, and frost the top and sides.

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