Greystone Classic Carrot Cake
Indulge in the timeless charm of the Greystone Classic Carrot Cake, a dessert that combines rich tradition with irresistible flavor. This moist and tender carrot cake is packed with wholesome grated carrots, juicy crushed pineapple, and the option of crunchy walnuts, providing the perfect blend of sweetness and texture. Enhanced with warm spices like cinnamon and nutmeg, the cake delivers a cozy autumnal flavor in every bite. Topped with a luscious cream cheese frosting made silky smooth with butter and a hint of vanilla, this showstopper dessert is perfect for birthdays, holidays, or any special occasion. Easy to prepare with a balance of pantry staples and fresh ingredients, this recipe ensures a crowd-pleasing treat that’s as beautiful as it is delicious. Serve it chilled or at room temperature, and watch it disappear at your next gathering!
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Chopped walnuts (optional)
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the vegetable oil, unsweetened applesauce, eggs, and vanilla extract. Whisk until well blended.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed in the batter.
Divide the batter evenly between 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 cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the cream cheese frosting, beat together the softened cream cheese and butter in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract and beat for an additional minute, until the frosting is light and fluffy.
Once the cakes are completely cool, spread a generous layer of frosting on the top of one cake layer.
Place the second layer on top, and frost the top and sides evenly using an offset spatula.
Decorate with additional chopped walnuts or grated carrot if desired. Slice and serve!
Nutrition Facts
Calories |
8554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.5 g | 572% | |
| Saturated Fat | 146.9 g | 735% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 5272 mg | 229% | |
| Total Carbohydrate | 1118.9 g | 407% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 862.8 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 720 mg | 55% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2397 mg | 51% | |
*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.
