Commissary Carrot Cake
Indulge in the timeless charm of Commissary Carrot Cake, an irresistibly moist and flavorful dessert that's perfect for any occasion. Made with a blend of warm spices like cinnamon and nutmeg, this classic recipe is elevated with the natural sweetness of grated carrots, a hint of brightness from crushed pineapple, and the option to add crunchy pecans or walnuts for extra texture. Topped with a rich, velvety cream cheese frosting, it's a heavenly combination that strikes the ideal balance between sweet and tangy. Whether you're celebrating a special event or simply satisfying a sweet tooth, this easy-to-make carrot cake recipe will become a treasured favorite. Perfect for gatherings, brunches, or as an anytime treat, it’s the ultimate comfort dessert everyone will love!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 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
- 0.5 teaspoons Salt
- 1.25 cups Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.5 cups Crushed pineapple, drained
- 0.75 cups Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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 smooth.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined and smooth. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using), making sure they are evenly distributed.
Divide the batter equally between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 40-45 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 before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a medium bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing until the frosting is thick and spreadable. Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake.
Decorate with additional chopped nuts or grated carrot, if desired. Slice and serve!
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 438 mg | 19% | |
| Total Carbohydrate | 108.2 g | 39% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 85.4 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 189 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.
