Why I Joined Zaar Carrot Cake
Indulge in the ultimate classic dessert with this "Why I Joined Zaar Carrot Cake," a moist, spiced masterpiece that will win over every carrot cake enthusiast. Made with freshly grated carrots, crushed pineapple, and a hint of ground ginger, cinnamon, and nutmeg, this cake strikes the perfect balance of sweetness and warmth. The addition of optional walnuts provides a delightful crunch, while the rich, velvety cream cheese frosting ties it all together. Ideal for celebrations or a cozy night in, this carrot cake is simple to prepare and bakes to golden perfection in just 40 minutes. Whether topped with chopped nuts or left as is, it’s a show-stopping dessert your family and friends will adore. Keywords: carrot cake recipe, moist carrot cake, cream cheese frosting dessert, homemade carrot cake, easy baking recipe.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar (firmly packed)
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.75 teaspoons salt
- 4 large eggs
- 1.25 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.75 cups crushed pineapple (drained)
- 0.75 cups chopped walnuts (optional)
- 8 ounces cream cheese
- 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) and 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, ginger, and salt.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed in the batter.
Divide the batter equally between the prepared 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 of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them onto a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the cream cheese and softened butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and continue beating until the frosting is light and fluffy.
Once the cakes are completely cool, level the tops if necessary, then spread a layer of frosting over one cake layer.
Place the second cake layer on top and spread frosting over the top and sides of the cake.
Decorate with additional chopped walnuts or shredded carrots if desired, and refrigerate for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 480 mg | 21% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 78.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 192 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.
