Dream Come True Carrot Cake
As far as cakes go, yellow and chocolate usually get out more than carrot cake. She may not date as much as the yellow or chocolate cake, but she’s going places.
This isn’t just any carrot cake. This is the most incredible, change-your-life, change-your-mind-about-carrot-cake carrot cake you will ever eat. It’s brought to you by my Uncle Sam, champion of the cherry pie.
I’m pretty sure that he could make me like muddy boots. I kid you not, every single recipe I’ve ever tried of his has been absolutely incredible. Buttermilk Syrup, Cherry Pie, and this Carrot Cake are all good examples.
What makes it so great? Pineapple, coconut, toasted macadamia nuts. The flavor is INCREDIBLE. Beyond that, the cake gets these beautiful caramelized edges that look and taste fantastic. The cream cheese frosting has a hint of coconut in it and was delicious. I might try using my Dreamy Brown Sugar Cream Cheese Frosting next time I make it. You can use whatever you please.
Give it a try!
*If you’ve never used Cream of Coconut before, it’s often kept near the alcohol in the grocery store. It usually comes in a can.
Dream Come True Carrot Cake
For the carrot cake:
- 1 cup macadamia nuts, chopped
- 3 cups all-purpose flour
- 3 cups sugar
- 1 Tbsp baking soda
- 1 tsp salt
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups sweetened flaked coconut
- 4 eggs
- 2 Tbsp vanilla
- 1 1/2 cups canola oil
- 1 1/2 cups peeled, shredded carrots
- 1 1/2 cups drained crushed pineapple
- 1/2 cup sweetened cream of coconut (I use the Coco Lopez brand)
For the frosting:
- 3 (8oz) packages cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1/4 cup sweetened cream of coconut (I use the Coco Lopez brand)
- 1/2 tsp salt
- To make the cake: Preheat the oven to 350F and then toast the nuts on a baking sheet until golden brown and fragrant – about 10-12 minutes. Set aside to cool.
- Leave oven at 350F. Prepare three 9-inch pans with butter and flour, or spray with nonstick spray and cut out parchment to use on the bottom of the pan.
- In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts. In a second bowl, mix together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut until thoroughly combined. Pour the wet mixture over the flour mixture and stir, just until completely combined.
- Pour the batter into the prepared pans and bake at least 30-35 minutes. The cakes are done when the tops are a deep golden brown and toothpick inserted in the middle comes out clean. You can also check by lightly touching the center of the cake. It should be firm.
- Cool cakes in the pans for 5-10 minutes and then remove cake from the pans and cool on a rack until completely cool.
- To make the frosting, combine the cream cheese and powdered sugar and beat with a paddle attachment until combined and smooth, about 2 minutes. Add the whipping cream, cream of coconut, and salt and beat until completely combined.
- To frost, layer one cake layer, 1/3 of the frosting and repeat until done.
Recipe from my Uncle Sam
Is that THE carrot cake? The one you gave us? It was so yummy!
Just reading those ingredients makes me drool! Boy, oh boy – does this recipe sound divine! I’m going to have to try it for the holidays (I don’t want to sacrifice any of the ingredients to make it less calories or fat). On the macadamia nuts, I’m assuming they’re chopped and not whole. Is that correct?
Thanks Emily. I always enjoy your blog and the great recipes you share with us!
Yes! I didn’t put that in there, but they are chopped. I’ll amend the recipe to show that.
Carrot cake is one of my son’s favorite cakes. This one is really different and I’m for sure going to try it. Sure looks and sounds delicious.
certainly a dream come true, the carrot cake looks so good I thought it was a chocolate cake… yeah its that good!!
You are the cutest writer. Ever. And this cake IS amazing.
Did you sprinkle additional coconut on top of frosting.
Jackie–I did, but you don’t have to. I only had a few tablespoons left in the bag of coconut I was using and didn’t want to put it back in my cupboard, so I just sprinkled it on top.
Do you think the cake would still taste okay without the macadamia nuts?? We just aren’t big “nut” in our foods type of people- especially my kids!
I sure looks great and I can’t wait to try another delicious recipe.
Sunny, I think it would definitely still taste great without the macadamia nuts. I do love the flavor they lend the cake, but the spices and pineapple and coconut all still add great flavor and would turn out a great cake.
What a gorgeous carrot cake! If it is as good as it looks….oh yum! Thanks for sharing. I’ll be making this one soon.
Hi Emily..that is such a wonderful recipe. I will surely make it to use up my stash of Macadamia nuts which I have been guarding till now. Just one question. do you think I can substitute the sweetened coconut flakes with unsweetened coconut? I am in India and the sweetened coconut flakes are not available here. Thanks.
Madhuli, I’m SURE you can. It will be slightly less sweet, but they should still work just fine!
Thanks.Will let you know how it turns out