Description
Sweet memories bloom with this classic Carrot Cake, blending warm spices and creamy frosting into a nostalgic dessert. Moist layers of grated carrots and rich cream cheese create a delightful treat you’ll savor with each remarkable bite.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 3 cups grated carrots (about 56 medium carrots)
- 1 cup crushed pineapple (drained)
- 4 large eggs (room temperature)
- 1 cup vegetable oil
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar (packed)
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Optional Mix-ins:
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
- 2 teaspoons vanilla extract
Cream Cheese Frosting Ingredients:
- 8 ounces (226 grams) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 12 tablespoons (177 milliliters) heavy cream or milk (optional, to adjust consistency)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C). Thoroughly coat two 9-inch round cake pans with grease and flour, or line them with parchment paper to prevent sticking.
- Create a harmonious dry ingredient blend by combining flour, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger in a large mixing bowl. Whisk thoroughly to ensure even distribution.
- In a separate large bowl, vigorously combine granulated and brown sugars with oil until the mixture appears smooth and integrated. Introduce eggs individually, whisking after each addition to create a cohesive liquid base. Incorporate vanilla extract for enhanced flavor complexity.
- Gently merge the dry ingredient mixture into the wet ingredients, stirring carefully to maintain a smooth consistency. Avoid overmixing, which can result in a dense cake texture.
- Introduce textural elements by folding in freshly grated carrots, crushed pineapple, chopped walnuts, and plump raisins. Distribute these ingredients evenly throughout the batter for balanced flavor and texture.
- Evenly distribute the prepared batter between the prepared cake pans, ensuring a consistent depth. Place in the preheated oven and bake for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow the cakes to rest in their pans for 10 minutes, which helps them set and prevents breaking. Carefully transfer to a wire cooling rack, letting them cool completely before frosting or serving.
Notes
- Swap out walnuts for pecans or almonds to add a different nutty flavor and crunch to the cake.
- Reduce sugar content by using unsweetened applesauce or mashed bananas as partial replacements for oil, creating a slightly healthier version.
- For a gluten-free adaptation, substitute all-purpose flour with a reliable gluten-free blend, ensuring the cake maintains its tender texture.
- Toast the nuts before adding them to intensify their rich, deep flavor and provide an extra layer of complexity to the cake’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg