Carrot Cake at Its Best
Discover the ultimate "Carrot Cake at Its Best," a decadent dessert that's moist, flavorful, and irresistibly rich. Packed with freshly grated carrots, juicy crushed pineapple, and crunchy walnuts or pecans, this cake strikes the perfect balance of sweetness and texture. Infused with warm spices like cinnamon and nutmeg, each bite bursts with cozy, comforting flavors. Topped with a luscious cream cheese frosting that’s velvety smooth and just the right level of tangy, this show-stopping cake is ideal for celebrations or whenever you crave a homemade treat. Ready in just an hour, this recipe is straightforward yet delivers bakery-worthy results, making it a must-have 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
- 2.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 3 cups Grated carrots
- 0.5 cups Crushed pineapple (drained)
- 0.75 cups Chopped walnuts or pecans
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoons 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 one 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and mix until just incorporated.
Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once all the sugar is incorporated, mix in the vanilla extract.
Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and spread frosting over the top and sides of the cake. If using a rectangular pan, simply frost the top.
Garnish with additional nuts or carrot decorations if desired. Slice and enjoy your 'Carrot Cake at Its Best'!
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 408 mg | 18% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 77.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 186 mg | 4% | |
*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.
