Carrot Cake
User Reviews
4.7
Carrot Cake
Description
The cake batter combines all-purpose flour, baking soda, salt, and ground cinnamon with sugar, eggs, and vegetable oil. Grated carrots, chopped walnuts, raisins, and drained crushed pineapple are folded into the batter, adding moisture and flavor complexity. The mixture is baked in two 8-inch pans until a toothpick inserted in the center comes out clean, resulting in tender layers with a speckled texture from the fruits and nuts.
The cream cheese frosting blends softened cream cheese with unsalted butter, vanilla extract, and confectioners sugar into a smooth, sweet topping that balances the warm spices in the cake. This two-layer assembly creates a classic spiced cake with traditional flavor and moist crumb.
Carrot cake accommodates additional spices like ginger or nutmeg for more depth. Serving chilled or at room temperature enhances the frosting's stability. The cake can be refrigerated for several days and maintains its quality better when not sliced until serving.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon ground
- 1½ cups sugar
- 4 large egg
- 1 cup vegetable oil
- 3 cups carrot grated
- ¾ cup walnuts chopped
- ¾ cup raisins
- 8 ounces pineapple crushed, drained
Cream Cheese Frosting
- 12 ounces cream cheese softened at room temperature
- ½ cup butter unsalted
- 1 teaspoon vanilla extract
- 3 cups confectioners sugar same as icing sugar or powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
- In a large bowl whisk together the flour, baking soda, salt and cinnamon.
- In another bowl add the sugar, eggs and vegetable oil. Whisk until it all comes together. Alternatively you could use your mixer.
- Pour the wet ingredients into the dry ingredients and fold everything until well combined.
- Add the carrots, walnuts, raisins and pineapple. Using a spatula mix everything together until all the fruits are well incorporated into the batter.
- Pour the batter into the 2 prepared pans, equally. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
- While the cake is cooling, make the cream cheese frosting. In the bowl of your mixer, beat the cream cheese together with the butter, then add the vanilla extract and confectioners sugar, and continue beating until smooth. Refrigerate until ready to use.
- Start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1½ cups, evenly over the cake layer. Add the other cake layer. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides.
- Refrigerate until ready to serve.
Notes
- Replace vegetable oil with applesauce to reduce calories while maintaining moisture.
- Store the finished cake in a covered container in the refrigerator for up to four days.
- Enhance spice by adding ginger, nutmeg, or cloves alongside cinnamon if desired.
- Avoid using baking powder to prevent chemical flavors; use baking soda instead.
- Do not slice cake layers before assembling to maintain structure and avoid crumbling.
- Allow cake layers to cool completely before frosting to prevent the frosting from melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 579kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 516mg | 22% |
| Potassium | 318mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 59g | 118% |
| Vitamin A | 6066IU | 121% |
| Vitamin C | 12mg | 13% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
