Description
Indulgent Carrot Cake delights with layers of moist, spiced perfection and creamy cream cheese frosting. Rich, nostalgic flavors weave classic comfort into each delectable slice you’ll savor.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 1 cup vegetable oil
- 1 cup crushed pineapple
Dry Ingredients:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
Optional Add-ins:
- 0.5 cup chopped walnuts
- 0.5 cup raisins
- 2 teaspoons vanilla extract
Cream Cheese Frosting Ingredients:
- 8 ounces (226 grams) cream cheese
- 0.5 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 tablespoons heavy cream or milk
Instructions
- Prepare the baking environment by warming the oven to 350F (175C) and preparing cake pans with a light coating of grease and flour or parchment paper lining.
- Sift together the dry ingredients including flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a spacious mixing bowl, ensuring even distribution of spices.
- Create a smooth wet mixture by vigorously whisking granulated and brown sugars with oil until thoroughly integrated, then incorporate eggs individually, blending after each addition, and finish with a splash of vanilla extract.
- Gently fold the dry ingredient mixture into the wet ingredients, using delicate strokes to combine until just incorporated, avoiding excessive stirring which could toughen the cake’s texture.
- Introduce textural elements by carefully folding in freshly grated carrots, crushed pineapple, crunchy walnuts, and sweet raisins, distributing them evenly throughout the batter.
- Transfer the batter equally into prepared cake pans, creating a smooth surface with a spatula.
- Place pans in the preheated oven and bake for approximately 35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow cakes to rest in their pans for 10 minutes, then carefully release and transfer to a wire cooling rack, permitting complete cooling before frosting or serving.
Notes
- Ensure carrots are freshly grated for maximum moisture and sweetness, avoiding pre-shredded bagged carrots which can be dry.
- Pat crushed pineapple dry with paper towels to prevent excess liquid from making the cake too soggy.
- Toast walnuts briefly in a dry skillet before adding to enhance their nutty flavor and provide extra crunch.
- Swap out oil for unsweetened applesauce to reduce fat content while maintaining the cake’s signature moistness.
- For gluten-free version, replace all-purpose flour with a high-quality gluten-free flour blend that includes xanthan gum.
- Allow cake to cool completely before frosting to prevent cream cheese frosting from melting and sliding off the layers.
- Store cake in refrigerator to keep cream cheese frosting stable, bringing to room temperature before serving for best flavor.
- Use room temperature eggs and mix them in gradually to create a smoother, more consistent batter that rises evenly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg