Fit for a King Carrot Cake
Indulge in the decadence of the "Fit for a King Carrot Cake," a dessert that's as regal as its name suggests. Brimming with the natural sweetness of freshly grated carrots, the tropical zest of crushed pineapple, and a warm medley of cinnamon and ginger, this cake strikes the perfect balance of flavors. Moist, tender, and layered with a luscious cream cheese frosting that's whipped to perfection, this show-stopping treat is crowned with optional crunchy walnuts for added texture. Whether you're celebrating a special occasion or simply craving a homemade masterpiece, this easy-to-make, double-layer carrot cake brings bakery-quality luxury to your kitchen in just an hour. Perfect for fans of classic carrot cake recipes, it’s a royal addition to any dessert 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 baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts (optional)
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 3 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 bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
In another bowl, combine the vegetable oil, eggs, and 2 teaspoons of vanilla extract. Whisk until well blended.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and walnuts (if using). Be careful not to overmix.
Divide the batter evenly between the prepared cake 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.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together in a mixing bowl until smooth and creamy.
Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is fluffy and well incorporated.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional chopped walnuts or grated carrot if desired. Slice and serve to enjoy!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 86.5 g | 31% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 67.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 174 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.
