Line rectangle cake pan or round cake pans with parchment paper and lightly grease/spray. Or if using fluted cake pan (Bundt pan), spray with non-stick spray and set aside. Two round cake pans or fluted pan are preferred as it can sometimes be difficult to get the center of a large rectangle cake pan completed baked.
Stir together baking mix, baking soda, cinnamon, nutmeg, and the small pinch of cloves. Set aside.
In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined - no oily puddles. Slowly add the flour mixture, stopping to scrape down the bowl. Mix the cake batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts (if using).
Pour batter into prepared cake pan/s. Bake at 350° F for 60-70 minutes or until toothpick comes out clean from the center of the cake/s.
Let cake/s (still in pan) rest on wire rack for 10 minutes. Then remove cake/s from the very warm pan AND remove and discard the parchment paper. Continue to let cool on wire rack.
Once cake is at room temperature, move to plate and spread frosting between the cake layers, on the sides and top of cake. This is not the final coat, this is only the crumb-coat.
Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting. Nuts can be added to the sides for garnish.
Refrigerate cake overnight, up to 24 hours and then serve.
Ingredients
Directions
Line rectangle cake pan or round cake pans with parchment paper and lightly grease/spray. Or if using fluted cake pan (Bundt pan), spray with non-stick spray and set aside. Two round cake pans or fluted pan are preferred as it can sometimes be difficult to get the center of a large rectangle cake pan completed baked.
Stir together baking mix, baking soda, cinnamon, nutmeg, and the small pinch of cloves. Set aside.
In a large bowl, with an electric mixer, combine the eggs, sugar, oil, buttermilk and vanilla, mixing together until combined - no oily puddles. Slowly add the flour mixture, stopping to scrape down the bowl. Mix the cake batter just until flour mixture is incorporated.
Fold in the grated carrot, pineapple, coconut and chopped nuts (if using).
Pour batter into prepared cake pan/s. Bake at 350° F for 60-70 minutes or until toothpick comes out clean from the center of the cake/s.
Let cake/s (still in pan) rest on wire rack for 10 minutes. Then remove cake/s from the very warm pan AND remove and discard the parchment paper. Continue to let cool on wire rack.
Once cake is at room temperature, move to plate and spread frosting between the cake layers, on the sides and top of cake. This is not the final coat, this is only the crumb-coat.
Chill cake in the refrigerator for 30-60 minutes, then apply a final coating of the frosting. Nuts can be added to the sides for garnish.
Refrigerate cake overnight, up to 24 hours and then serve.