One of my all time favorite cakes is a carrot cake loaded with all the good stuff!  Give me a soft, moist cake filled with lots of coconut, carrots, pineapple, raisins, and spices. 

And of course, it has to be topped with a creamy cream cheese frosting with more coconut. I understand that not everyone agrees with me on all of that. That’s ok.  We can agree to disagree on this cake.

Loaded Carrot Cake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Category: cake
Yield: 24 pieces of cake
Loaded Carrot Cake
Coconut, pineapple, raisins, and carrots make this Loaded Carrot Cake the best Easter dessert! Add a pan of this easy cake to your holiday plans!

Ingredients

For the Cake
1/2 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
1 - 8 ounce can crushed pineapple
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 cups shredded carrots
1 cup raisins
1 cup shredded coconut
For the Frosting
1 - 8 ounce package cream cheese, softened
1/2 teaspoon salt
2 Tablespoons pineapple juice
4 cups powdered sugar
1 cup shredded coconut
1/2 cup toasted coconut
carrot candies

Instructions

Preheat the panggangan to 350 degrees. Spray a 9x13 pan with nonstick spray.
Beat the butter and sugars until creamy.
Drain the pineapple very well, saving the juice for later. Add the pineapple, eggs, and vanilla to the butter and beat again.
Stir together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Slowly add it to the wet mixture until mixed in.
Add the carrots, coconut, and raisins and stir gently. Pour into the prepared pan. Bake for 30-32 minutes, or until a knife inserted in the center comes out with a few crumbs on it. Remove and let cool.
Beat the cream cheese and salt until creamy. Add the pineapple juice and beat again.
Slowly add the powdered sugar until it is all mixed in. Beat on high speed for 1-2 minutes longer.
Spread over the cooled cake and top with the shredded coconut. Add the toasted coconut for some color. Cut into 24 squares and add a carrot candy to each piece. Store in a tightly sealed container in the refrigerator for 3-4 days.
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