Carin Aboutcha Carrot Cake
Delight your taste buds with the irresistible "Carin Aboutcha Carrot Cake," a moist and flavorful dessert perfect for any occasion. This classic carrot cake recipe is elevated with the natural sweetness of crushed pineapple and a hint of spice from cinnamon, nutmeg, and ginger. Shredded carrots add a soft, tender texture, while optional chopped walnuts or pecans bring a satisfying crunch. Topped with a luscious cream cheese frosting that’s perfectly sweet and tangy, this two-layer masterpiece is as stunning as it is delicious. Easy to prep in just 20 minutes and baked to perfection in 35, this show-stopping carrot cake is sure to impress your family and friends. Whether you’re celebrating or simply indulging, this recipe is a must-try for carrot cake lovers everywhere.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 teaspoon salt
- 4 pieces eggs (large)
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 3 cups shredded carrots
- 0.75 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
In a separate medium bowl, beat together the eggs, vegetable oil, unsweetened applesauce, and vanilla extract until smooth.
Gradually add the wet ingredients into the bowl with the dry ingredients, mixing just until combined.
Fold in the shredded carrots, drained crushed pineapple, and chopped nuts (if using). Do not overmix.
Divide the batter evenly between the prepared cake pans and gently smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, until fully incorporated. Add the vanilla extract and mix well. If needed, add a tablespoon of milk to adjust the consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake evenly. Decorate with additional chopped walnuts or shredded carrot if desired.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice and enjoy your Carin Aboutcha Carrot Cake!
Nutrition Facts
Calories |
8780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.9 g | 574% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1251 mg | 417% | |
| Sodium | 6490 mg | 282% | |
| Total Carbohydrate | 1178.2 g | 428% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 947.7 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 746 mg | 57% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2328 mg | 50% | |
*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.
