Neutral cooking oil
1 cup, plus a little for pans
Desserts
A moist carrot layer cake with pineapple, coconut and walnuts, adapted from spider_hugs’ family recipe on Reddit.
GET WHAT YOU NEED
For 1 two-layer 9-inch cake; 12 slices.
1 cup, plus a little for pans
3/4 cup
3 large
1 × 20-ounce can, drained
2 cups
2 cups, plus a little for pans
2 teaspoons
2 teaspoons
1 cup
1/2 cup
1/2 cup
16 ounces
1/2 cup
1 cup
1 teaspoon
1–2 teaspoons, to taste
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Bakes two thin layers.
Mixes batter and frosting; cools cake.
STEP BY STEP
Heat oven to 350°F. Grease and flour both pans.
Combine flour, cinnamon and baking soda. Separately whisk oil, honey, eggs and drained pineapple. Fold in dry ingredients, carrots, coconut, walnuts and optional raisins.
Divide between pans. Start checking at 30 minutes; the posted recipe allows about 45. A center tester should emerge without wet batter.
Cool briefly in pans, then turn onto a rack. Let layers cool completely.
Beat cream cheese and butter smooth; add sugar, vanilla and lemon juice. Spread between layers and over the cake; refrigerate covered.
SAVE THE MAKING
Compare these finished options with making your own.
A finished cake; check whether it contains coconut, pineapple or nuts.
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Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.