In this stepbystep tutorial, I'll guide you through the process of baking a moist, flavourful carrot cake with a fluffy and light cream cheese buttercream that's guaranteed to become a family favourite!

Ingredients
* 120 gr white sugar (1/2 cup)
* 135 gr brown sugar (1 cup)
* 3/4 cup vegetable oil
* 3 eggs
* 1 tsp vanilla extract
* 3/4 cup buttermilk
* 240 gr grated carrots 2 cups
* 95 g flaked coconut 1 cup (or other nuts)
* 1 can crushed pineapple, drained (15 ounce)
* 280 gr all purpose flour 2 cups
* 2 tsp baking soda
* 2 tsp ground cinnamon
* 1 1/2 tsp salt

For the cream cheese buttercream
* 2 pkgs cream cheese (500 gr), softened
* 250 gr Italian meringue buttercream
 
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Line three 8” pans with parchment paper and grease sides with cake goop. Set aside.
2. In a large bowl, mix together sugar, oil, eggs, vanilla.
3. In a separate bowl, combine flour, baking soda, cinnamon, and salt.
4. Add 1/3 of the flour mixture to the wet mixture. After incorporated, add 1/3 of the buttermilk. Repeat two more times,
5. Fold in the carrots, pineapple and coconut. Stir in chopped nuts if using. Spread batter into prepared pans.
6. Bake for 30 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool, then wrap the layers and freeze at least 1 hour.
7. In a medium mixing bowl, combine the cream cheese and buttercream with a stand or hand mixer. Blend until creamy.

Link here for my Italian Meringue Buttercream tutorial:
   • Italian Meringue Buttercream A Step ...  

#carrotcake #creamcheesebuttercream #easterdessert