Memphis City Schools Carrot Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.

4. Add the eggs, one at a time, mixing well after each addition.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped pecans (if using) until evenly distributed.

7. Divide the batter equally between the prepared cake pans and smooth the tops.

8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.

10. In a large bowl, beat the softened cream cheese and butter together until creamy.

11. Gradually add the powdered sugar, mixing on low speed until incorporated. Increase speed and beat until smooth.

12. Stir in the vanilla extract until evenly distributed.

13. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer.

14. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

15. Optional: Garnish with additional chopped pecans or a sprinkle of cinnamon on top.