Pam'S Carrot Cake Recipe

Name: Pam'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 cups all purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon salt; 1 1/2 cups vegetable oil; 2 cups granulated sugar; 4 large eggs; 2 cups grated carrots; 8 ounces cream cheese, room temperature; 2 ounces unsalted butter, room temperature; 1/2 tablespoon vanilla extract; 1/4 teaspoon salt; 3 1/2 cups icing sugar; 1 cup shredded unsweetened coconut; 1 cup shredded sweetened coconut; Lemon Curd; 2 large eggs; 1/2 cup granulated sugar; 2 tablespoons lemon zest; 1/3 cup lemon juice; 2 ounces unsalted butter, room temperature

Servings: persons

For the cake
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups vegetable oil
2 cups granulated sugar
4 large eggs
2 cups grated carrots
8 ounces cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/2 tablespoon vanilla extract
1/4 teaspoon salt
3 1/2 cups icing sugar
1 cup shredded unsweetened coconut
1 cup shredded sweetened coconut
Lemon Curd
2 large eggs
1/2 cup granulated sugar
2 tablespoons lemon zest
1/3 cup lemon juice
2 ounces unsalted butter, room temperature

1
["For Cake: Preheat oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line bottom of each pan with a circle of parchment paper.", "Sift together flour, powder, soda, cinnamon and salt. In an electric mixer, cream together the oil and sugar for about 5 minutes. Add eggs, one at a time. Mix in dry ingredients and carrots. Do not over mix or cake will be heavy. Pour batter into parchment lined pans. Bake in oven for 40minutes, or until a tester comes out clean.", "Remove from oven and allow to cool completely in the pan, set on a wire cooling rack. Turn out and remove paper before filling with lemon cream. Cake layers can be made a day ahead. Wrap well in plastic wrap and store at room temperature", "For Lemon Curd: In an electric mixer, whisk together the eggs and sugar until doubled in volume and very light in colour. Mix in lemon zest and juice.", "Transfer mixture to the top of a double boiler and cook over high heat until very thick, about 20 minutes. Once the mixture has begun to thicken, stir occasionally with a wire whisk to help the eggs cook evenly. Remove from heat. Cut butter into small pieces and add to lemon mixture. Stir until melted. Set aside to cool. Can be made a day ahead and refrigerated.", "For cream Cheese Frosting: In an electric mixer, cream together the cream cheese and butter. Mix in vanilla and salt. Mix in icing sugar and cream until smooth.", "For Coconut: Place both types of coconut on a baking sheet and toast in a 350 degree F preheated oven for about 8 minutes until the edges are lightly golden brown. Let cool.", "To assemble carrot cake
2
Set one layer on a serving platter and spread the lemon cream evenly over the cake. Cut 4 small strips of waxed paper and slide them under each side of the cake to keep platter clean while icing.", "Cover the lemon cream with the second cake layer. Ice the sides and then the top of the cake with the cream cheese icing. Cover the sides of the cake with the toasted coconut; pressing gently to make sure it adheres well. Refrigerate until serving time."]

2584

kcal

Calories

148

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the cake, 2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Pam'S Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pam'S Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions