Blue Ribbon Carrot Cake
Transport your taste buds straight to dessert heaven with this Blue Ribbon Carrot Cake, a moist and flavorful classic that’s perfect for any celebration—or just because! Packed with sweet shredded carrots, juicy crushed pineapple, and optional crunchy pecans or walnuts, this cake strikes the perfect balance of texture and taste. Warm cinnamon and a hint of nutmeg add cozy spice, while a luscious cream cheese frosting ties it all together with rich, tangy sweetness. Ready in just an hour, this award-worthy recipe is ideal for spring gatherings, holiday tables, or birthdays. Whether you're searching for the best homemade carrot cake or an easy crowd-pleaser, this recipe is sure to be a showstopper!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups shredded carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the shredded carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing until the frosting is fluffy and well-combined.
Stir in the vanilla extract and mix until incorporated.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate with additional chopped nuts or grated carrot, if desired. Slice, serve, and enjoy your Blue Ribbon Carrot Cake!
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 70.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
