Carrot Cake
Highlighted under: Baking & Desserts
Delight in the warm, spiced goodness of this homemade Carrot Cake recipe. Bursting with grated carrots, crushed pineapple, and a hint of cinnamon, it's topped with a creamy cream cheese frosting that brings it all together. Perfect for celebrations, potlucks, or a cozy dessert at home, this cake is a true crowd-pleaser that’s moist and flavorful.
For a cake that embodies comfort and joy, look no further than this Carrot Cake. It brings together the sweetness of carrots and pineapple, paired with the warmth of spices.
The Perfect Blend of Flavors
This Carrot Cake offers a delightful combination of flavors that tantalize the taste buds. The sweetness of the grated carrots beautifully complements the tangy notes of crushed pineapple, creating a moist and flavorful cake. Each bite delivers a hint of warmth from the cinnamon, making it an irresistible indulgence. The addition of walnuts adds a delightful crunch, contrasting the soft and tender cake texture. Together, these ingredients form a classic dessert that is both comforting and refreshing, perfect for any occasion.
What sets this Carrot Cake apart is its homemade touch, allowing you to use fresh ingredients and adjust the sweetness to your preference. The layers of flavors develop beautifully during the baking process, and the cake becomes even more moist after resting. Whether you're serving it at a birthday celebration or enjoying a slice with your afternoon tea, its flavor will leave a lasting impression on your guests.
A Versatile Dessert
Carrot Cake isn’t just for special occasions; it's a versatile dessert that can be enjoyed year-round. Whether it’s a springtime gathering, a cozy winter holiday, or a summer potluck, this cake is sure to please. Its rich flavors and inviting aroma will have everyone reaching for seconds. Plus, it's easy to make ahead of time and store in the fridge, making it an excellent choice for busy bakers who want to impress.
You can also experiment with this recipe by adding your favorite spices or mix-ins. Consider incorporating shredded coconut for a tropical twist or swapping out walnuts for pecans if you prefer. The beauty of this Carrot Cake recipe lies in its adaptability, making it a perfect canvas for your creativity in the kitchen.
Top Tips for Baking Success
To achieve the best results with your Carrot Cake, it’s essential to measure your ingredients accurately. Use a kitchen scale for precision, especially with flour and sugar, as this can significantly affect the cake’s texture. Additionally, make sure to finely grate your carrots for a more uniform mix that ensures moisture doesn’t pocket in areas of the cake. Drain the crushed pineapple well to avoid adding excess liquid, which can lead to a soggy cake.
Don’t underestimate the cooling process! Allowing your cakes to cool completely before frosting them is crucial for achieving a smooth and beautifully decorated cake. If the cake is even slightly warm, the frosting can melt, ruining the appearance and texture. Following these simple tips will ensure your Carrot Cake turns out perfectly moist and delicious.
Ingredients
Gather the following ingredients to get started on your Carrot Cake.
For the Cake
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Make sure to check for any allergens if you're serving guests.
Instructions
Follow these instructions to bake your perfect Carrot Cake.
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Mix Wet Ingredients
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, followed by the vanilla extract.
Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Once baked, remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the Frosting
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
Frost the Cake
Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one layer, place the other layer on top, and frost the top and sides of the cake.
Let the frosting set for a bit before slicing into your delicious Carrot Cake.
Storing and Serving
To store your Carrot Cake, keep it covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it even later, consider freezing the cake; wrap individual slices in plastic wrap and then foil to prevent freezer burn. Simply thaw at room temperature before serving.
When it’s time to serve, consider garnishing your Carrot Cake with additional chopped walnuts or a sprinkle of cinnamon on top of the frosting for an extra touch. A side of fresh fruit can also elevate the presentation and enhance the flavors.
Nutritional Benefits
Carrots are not just for flavor; they bring an array of nutritional benefits to this cake. Rich in beta-carotene and antioxidants, carrots are excellent for eye health and boosting the immune system. The addition of crushed pineapple adds vitamins C and B, contributing to a healthy dessert that doesn’t require compromising on taste.
While this Carrot Cake is a treat, incorporating whole ingredients such as fruits and nuts can help balance indulgence with nutrition. By choosing quality ingredients, you can enjoy a dessert that delights your palate without feeling guilty.
Questions About Recipes
→ Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature.
→ How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Carrot Cake
Delight in the warm, spiced goodness of this homemade Carrot Cake recipe. Bursting with grated carrots, crushed pineapple, and a hint of cinnamon, it's topped with a creamy cream cheese frosting that brings it all together. Perfect for celebrations, potlucks, or a cozy dessert at home, this cake is a true crowd-pleaser that’s moist and flavorful.
Created by: Freya Cooper
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts, chopped (optional)
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, followed by the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy.
Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one layer, place the other layer on top, and frost the top and sides of the cake.
Nutritional Breakdown (Per Serving)
- Calories: 350
- Fat: 20g
- Carbohydrates: 40g
- Protein: 3g