Country Carrot Cake
Experience the timeless charm of a homemade **Country Carrot Cake**, a dessert that’s as comforting as it is decadent. This moist and flavorful cake combines freshly shredded carrots, hints of warm spices like cinnamon, nutmeg, and ginger, and the sweetness of crushed pineapple for a delightfully rustic treat. Chopped nuts add a satisfying crunch, while a luscious cream cheese frosting ties everything together with its smooth, tangy sweetness. Perfect for celebrations or simply indulging in a slice of homestyle goodness, this cake is easy to make yet impressively delicious. Whether you’re a seasoned baker or a kitchen newbie, this recipe will walk you through creating a show-stopping dessert that serves up to 12. Try this **classic carrot cake recipe** today and bring a taste of the countryside to your table!
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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 Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cups Vegetable oil
- 4 none Eggs, large
- 2 teaspoons Vanilla extract
- 3 cups Carrots, finely shredded
- 0.5 cups Pineapple, crushed and drained
- 1 cups Pecans or walnuts, chopped (optional)
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a 9x13-inch pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk until well blended.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing to keep the cake tender.
Fold in the shredded carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
To make the cream cheese frosting, beat the softened cream cheese and butter together in a bowl until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Add the vanilla extract and beat until the frosting is fluffy.
Once the cakes are completely cool, spread a layer of frosting over one cake layer, then top with the second cake layer. Frost the top and sides of the cake evenly.
Refrigerate the cake for at least 30 minutes to set the frosting before serving.
Nutrition Facts
Calories |
766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 77.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 223 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.
