Tangy Carrot Cake
Indulge in the perfect marriage of sweet and citrusy with this irresistible Tangy Carrot Cake recipe! Packed with warm hints of cinnamon and nutmeg, every bite is elevated by the brightness of crushed pineapple and a tangy cream cheese frosting infused with fresh lemon juice and zest. Moist and flavorful, this two-layer delight also boasts the crunch of optional pecans or walnuts for added texture. Quick to prepare in just 20 minutes and baked to perfection in under an hour, it’s the ideal dessert for special occasions or a crowd-pleasing treat. Whether you’re a carrot cake connoisseur or just love zesty desserts, this recipe offers a fresh twist on a classic favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.75 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.5 cups crushed pineapple, drained
- 0.5 cups chopped pecans or walnuts (optional)
- 8 ounces cream cheese, softened
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon 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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the grated carrots, drained pineapple, and nuts (if using).
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
In the meantime, prepare the frosting: In a large bowl, combine the softened cream cheese and butter. Beat until smooth and fluffy.
Gradually add the powdered sugar, beating until well incorporated. Stir in the lemon juice, lemon zest, and vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting over the top of one cake. Place the second cake on top and frost the top and sides of the entire cake.
Decorate with additional chopped nuts or carrot decorations, if desired.
Chill the cake in the refrigerator for 20–30 minutes before slicing and serving for best results.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 67.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 175 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.
