Our Favorite Carrot Cake Recipe
User Reviews
5
Our Favorite Carrot Cake Recipe
Description
This carrot cake combines all-purpose flour with leavening agents, spices like cinnamon, and sugar, then incorporates oil, eggs, grated carrots, drained crushed pineapple, and optional add-ins such as chopped pecans and flaked coconut. The batter is evenly divided into three round cake pans and baked until set with a delicate crumb and lightly spiced flavor.
The cream cheese frosting made from butter, cream cheese, vanilla, and sifted confectioners' sugar adds a smooth, creamy layer of frosting that enhances the cake’s moist texture and adds mild tanginess. The combination of pineapple and carrots keeps the cake moist and tender.
This recipe can also be used to make about 18 cupcakes by filling liners three-quarters full, which require only half the amount of frosting. The cake suits celebrations or any time a tender, flavorful carrot cake is desired.
Ingredients
For the cake:
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 teaspoons cinnamon
- 1½ cups sugar
- 1¼ cups vegetable oil or canola oil
- 4 egg
- 2 cups carrot finely grated
- 8 oz. crushed pineapple drained, can of
- ½ cup pecan optional, finely chopped
- 3½ ounces coconut optional, flaked
For the cream cheese frosting:
- ½ cup butter
- 8 oz. cream cheese
- 1 teaspoon vanilla
- 1 pound confectioners' sugar sifted
Instructions
- Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Next, add the sugar, oil, and eggs; mix well. Next, add the carrot, pineapple, pecans, and coconut. Blend thoroughly.
- Distribute the batter evenly amongst the three pans; I like to use a ladle for the batter and fill each pan ladle by ladle to ensure even distribution without fussing with a scale.
- Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for 15-20 minutes before turning out onto wire racks to cool completely.
- When your cakes are cooled, make your cream cheese frosting. In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. Cream on low to medium speed. With the mixer on low, gradually add the confectioner’s sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.
- Frost the cake, spreading a thin layer between each layer of cake, saving the lion’s share for covering the rest of the cake.
Notes
- You can bake this batter as 18 cupcakes using paper liners, filling each about 3/4 full.
- Cupcakes require only half the amount of frosting needed for the cake layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 72mg | 24% |
| Sodium | 447mg | 19% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 3110IU | 62% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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