Carrot Cake

Carrot Cake

Carrot Cake

Carrot Cake with Cream Cheese Frosting

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Equipment:

  • Two 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Box grater or food processor
  • Electric mixer
  • Wire racks
  • Offset spatula

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2: Sift Dry Ingredients

In a medium-sized mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Sifting ensures an even distribution of dry ingredients and a lighter cake texture.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Step 4: Add Dry Ingredients

Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cake.

Step 5: Fold in Carrots, Pineapple, and Nuts

Fold in the grated carrots, crushed pineapple (make sure to drain excess liquid), and chopped nuts (if using). The carrots add moisture and sweetness, while the pineapple provides additional flavor.

Step 6: Divide and Bake

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 8: Prepare the Cream Cheese Frosting

While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and continue to beat until the frosting is smooth and fluffy.

Step 9: Level and Frost the Cakes

Once the cakes are completely cool, level the tops using a serrated knife if necessary. Place one cake layer on a serving plate and spread a layer of cream cheese frosting over the top. Carefully place the second layer on top and frost the entire cake with a thin layer of frosting to create a crumb coat.

Step 10: Final Frosting

After the crumb coat has set (about 15 minutes), frost the cake with the remaining cream cheese frosting. Use an offset spatula to create smooth sides and a decorative pattern on the top.

Step 11: Optional Decorations

For a finishing touch, you can decorate the cake with additional chopped nuts, grated carrots, or a sprinkle of cinnamon.

Step 12: Serve and Enjoy!

Slice the cake into servings and enjoy your homemade carrot cake with cream cheese frosting. This cake is perfect for birthdays, holidays, or any special occasion.

Tips:

  • Use fresh, high-quality carrots for the best flavor and moisture.
  • Adjust the amount of sugar in the frosting to suit your taste preferences.
  • Allow the cakes to cool completely before frosting to prevent the frosting from melting.
  • Experiment with different nuts or add raisins for additional texture.

This carrot cake recipe is a delightful combination of moist cake and creamy frosting. Enjoy the process of baking and savoring this classic treat!

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