Description
This carrot cake is moist and delicious with cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) shredded carrots, freshly shredded
- 8 oz (227g) crushed pineapple, drained
- 3/4 cup (75g) sweetened shredded coconut
- 1/2 cup (80g) raisins
- 1 1/2 cups (300g) sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs, room temperature
- 21/2 teaspoons (10ml) vanilla extract
- 2 cups (240g) all-purpose flour
- 1 1/21/2 teaspoons (6g) baking powder
- 21/2 teaspoons (10g) baking soda
- 21/2 teaspoons (5g) cinnamon
- 11/2 teaspoon (5g) salt
- 1/2 cup (113g) unsalted butter, room temperature
- 5 oz (140g) cream cheese, softened
- 11/2 teaspoon (5ml) vanilla extract
- 1/21/2 teaspoon (3g) salt
- 3 cups (360g) powdered sugar
Instructions
- Mix Dry Ingredients: Start by whisking together the flour, baking powder, baking soda, and spices in a bowl. This creates a lovely aroma as the spices blend. Getting this step right helps your cake rise beautifully. Be careful not to overmix, or you might end up with a dense texture.
- Blend Wet Ingredients: In a separate bowl, combine the sugar, oil, eggs, and vanilla, stirring until everything’s nice and smooth. You will see it become glossy and fragrant. The oil keeps the cake moist, so do not skimp on it. And remember, if the eggs are not room temperature, the batter can be clumpy.
- Combine Mixtures: Gently fold the dry mixture into the wet ingredients until just combined. The batter should be thick but still a bit lumpy. You want to avoid overmixing here to keep the cake light and fluffy. A common slip is stirring too vigorously, so be gentle!
- Add Carrots & Nuts: Stir in the grated carrots and any nuts you are using. The vibrant orange color will pop, and that fresh, sweet smell will fill your kitchen. This is where the texture comes from, so do not leave out those carrots! Just remember to make sure they are finely grated for better distribution.
- Prepare for Baking: Grease your cake pans and add a little flour if you are worried about sticking. You will want them coated so they release easily after baking. This step ensures that those beautiful layers come out whole. A common oversight is not greasing well, which can lead to a sticky mess.
- Bake to Perfection: Pour in the batter and bake until the cakes are golden and a toothpick comes out clean. You will know they are ready when your kitchen smells heavenly, about 25 minutes. Resist the urge to open the oven before time’s up to keep the heat steady.
- Cool & Frost: Once baked, let the cakes cool in the pans for a short while before transferring them to a rack. You cannot frost warm cakes, or the frosting will melt away. Keeping them at room temperature will help maintain their structure. Just remember, patience pays off here!
Notes
- Storage Tips: This carrot cake should be refrigerated due to the cream cheese frosting. It will keep for up to 7 days in the fridge.
- Expert Tips: If the cake is too dense, checking flour measurements is crucial, and mixing the batter gently can help keep it light. When making frosting, chilling it before spreading can fix any runny texture, ensuring it stays on the cake nicely. For successful layer removal, greasing and flouring the pans thoroughly prevents the cake from sticking. If you are using pineapple, opting for the crushed kind in juice and draining it well adds moisture without excess liquid. When incorporating eggs into the batter, letting them reach room temperature will help achieve even baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg