Carrot Cake from the Fat Dog Cafe
Indulge in the rich, moist decadence of the "Carrot Cake from the Fat Dog Cafe," a timeless dessert that combines wholesome ingredients with irresistible flavor. This crowd-pleasing recipe features a perfectly spiced batter infused with aromatic cinnamon and loaded with grated carrots, juicy crushed pineapple, and crunchy walnuts or pecans for a medley of textures and tastes. The creamy, velvety cream cheese frosting adds the perfect sweet touch, elevating this classic cake to bakery-level perfection. Ready in just one hour, this cake is a show-stopping treat for birthdays, holidays, or any special occasion. With simple ingredients and easy-to-follow steps, this carrot cake promises to become a staple in your baking repertoire—guaranteed to impress every time!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 8 ounces 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 Vanilla extract (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch rectangular baking pan.
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, combine the sugar and vegetable oil. Beat until smooth.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Slowly add the dry ingredients into the wet mixture, mixing until just combined.
Fold in the grated carrots, drained crushed pineapple, and chopped nuts until evenly distributed.
Pour the batter into 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 cake comes out clean.
Remove the cakes from the oven and let cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter in a large bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
Once the cake layers are completely cool, frost the top of one layer, then stack the second layer on top. Frost the top and sides of the cake evenly.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
Cut into slices and enjoy your Carrot Cake from the Fat Dog Cafe!
Nutrition Facts
Calories |
717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 69.8 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| 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.
