Best Carrot Cake Recipe MyRecipes from www.myrecipes.com
Description
Carrot cake is a classic dessert that never goes out of style. This recipe is the best damn carrot cake you'll ever taste. It's moist, flavorful, and loaded with fresh carrots and spices. This cake is perfect for any occasion, from birthdays to holidays to just an indulgent treat for yourself.
Prep Time
Preparation time for this recipe is approximately 30 minutes.
Cook Time
Cooking time for this recipe is approximately 45 minutes.
Ingredients
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
1 teaspoon vanilla extract
1/2 cup crushed pineapple, drained
For the frosting:
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Equipment
9-inch round cake pans (2)
Mixing bowls
Electric mixer
Wire rack
Spatula
Method
1. Preheat oven to 350°F. 2. Grease and flour two 9-inch round cake pans. 3. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. 4. Add the oil, eggs, grated carrots, chopped walnuts (if using), vanilla extract, and crushed pineapple. Mix well. 5. Divide the mixture evenly between the two prepared pans. 6. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. 7. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack. 8. To make the frosting, beat the butter and cream cheese together in a large mixing bowl until smooth. 9. Add the powdered sugar and vanilla extract and beat until the frosting is creamy and fluffy. 10. When the cakes are completely cool, spread a generous layer of frosting on top of one cake. 11. Place the other cake on top and frost the top and sides of the cake. 12. Decorate the cake with chopped walnuts or other toppings, if desired.
Notes
This recipe can easily be doubled to make a larger cake. You can also use a different type of nut, such as pecans or almonds, in place of the walnuts. To make this cake even more indulgent, you can add raisins or coconut to the batter.
Nutrition Info
This recipe makes 8-10 servings. Each serving contains approximately 520 calories, 30g fat, 60g carbohydrates, 4g fiber, and 6g protein.
Recipes FAQ
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the packaging to see if you need to adjust the measurements or baking time.
Can I use a different type of oil?
Yes, you can use any neutral-flavored oil, such as canola or grapeseed oil. Avoid using olive oil, as its strong flavor may affect the taste of the cake.
Can I make this recipe without nuts?
Yes, you can omit the nuts or use a different type of nut.
Recipe Tips
- Make sure to grate the carrots finely, so they blend into the batter evenly. - Allow the cakes to cool completely before frosting, or the frosting may melt. - To make the frosting easier to spread, let it sit at room temperature for a few minutes before using. - Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
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