Carrot Cake Recipe
User Reviews
4.7
Carrot Cake Recipe
Description
The Carrot Cake Recipe combines commonly favored ingredients such as finely shredded carrots, drained crushed pineapple, shredded coconut, and chopped walnuts into a spiced flour mixture containing cinnamon, baking soda, and baking powder. The oil and eggs contribute to a moist batter that bakes into two 9-inch layers. After baking, the layers cool completely before being frosted with a cream cheese frosting made from softened cream cheese, butter, powdered sugar, and vanilla extract. This frosting adds a smooth and creamy contrast to the textured cake layers.
The cake's texture is moist and tender with a blend of sweetness from pineapple and natural carrot flavor, offset by the warming cinnamon. The nuts provide a slight crunch in the bite. The preparation involves mixing wet and dry ingredients separately before combining and carefully folding in the shredded and chopped ingredients.
Once assembled, this layered carrot cake is suitable for dessert at any occasion where a spiced, slightly textured cake is appreciated. Its components allow for slicing into multiple servings, making it practical for parties or family meals.
Accurate slicing yields about 15 servings. Variations in ingredient brands may affect nutritional values.
Ingredients
- 2 cup granulated sugar
- 1 1/2 cups vegetable oil
- 4 large egg well beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups carrot finely shredded
- 1 cup pineapple drained well, crushed
- 1 cup coconut shredded
- 1/2 cup walnuts chopped
Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 3/4 cup butter (softened)
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- In a large bowl, beat together the sugar and oil.
- Add in the eggs, beating well.
- In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients.
- Gently fold in the carrots, drained pineapple, coconut and walnuts.
- Grease and flour two 9" baking pans.
- Divide the batter between the two pans.
- Bake for 35-40 minutes or until the center of the cake bounces back when you touch it.
- Allow the cakes to cool for 10 minutes in the pan, the turn them out on a wire rack to cool completely.
For the frosting:
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
- With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed.
- Add the vanilla and beat the frosting on medium speed for about 2 minutes.
Frost the cake:
- Once the cake is cooled, place one layer on a cake plate. Frost the top of the cake layer.
- Place the second layer on top, then use the remaining frosting to cover the top and sides of the cake.
- Decorate with additional chopped nuts if desired.
Notes
- Cut the cake into 15 slices for approximate serving sizes.
- Calorie counts are estimates because ingredient brands may vary in nutritional content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 79g | 26% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 90mg | 30% |
| Sodium | 442mg | 18% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 63g | 126% |
| Vitamin A | 3430IU | 69% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 70mg | 7% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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