Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup brown sugar (packed); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 3/4 cup vegetable oil; 3 large eggs; 2 cup carrots (finely grated); 1 cup crushed pineapple (drained); 1 cup pecans (chopped); 225 gram cream cheese (softened); 1/2 cup unsalted butter (softened); 3 cup powdered sugar (sifted); 1 teaspoon vanilla extract

65 min 12 slices Medium

All Recipes

Moist and flavorful two-layer carrot cake with pineapple and pecans, topped with a lush cream cheese frosting.

Prep

30 min

Cook

35 min

Total

65 min

Servings

Difficulty

Medium

Carrot cake is a timeless classic that brings warmth and comfort with every bite. The combination of finely grated carrots, crushed pineapple, and chopped pecans creates a symphony of flavours and textures that is hard to resist. This recipe stands out with its use of oil, which keeps the cake incredibly moist and tender. The cream cheese frosting adds a tangy richness that perfectly complements the sweetness of the cake. Whether you're making this for a special occasion or as a delightful treat, this carrot cake is sure to impress your family and friends.

Instructions

Prepare the oven and pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Pro tip: Line the bottom with parchment paper for easy removal.

Mix dry ingredients

In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

Combine wet ingredients

In a separate bowl, whisk together vegetable oil and eggs until smooth. Stir in the grated carrots and drained pineapple.

Combine all ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in the chopped pecans.

Pro tip: Avoid overmixing to keep the cake tender.

Bake the cake

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate pans halfway through for even baking.

Cool the cakes

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Make the frosting

Beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

Pro tip: Ensure cream cheese is at room temperature for smooth blending.

Frost the cake

Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the entire cake.

Pro tip: Chill the cake for easier slicing.

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Tips & Tricks

Grate carrots finely to ensure they blend smoothly into the batter.
Use oil instead of butter for a moist texture.
Refrigerate the cake after frosting to maintain its shape.

Frequently Asked Questions

What makes this the best carrot cake recipe?

The combination of oil, finely grated carrots, crushed pineapple, and pecans produces a moist, flavourful cake, complemented by rich cream cheese frosting.

How do I prevent my carrot cake from being dry?

Use oil instead of butter to retain moisture, and avoid overbaking. Check doneness with a toothpick.

Can I make carrot cake in advance?

Yes, the cake can be made ahead and stored in the refrigerator for up to 5 days. Frost just before serving for best results.

How long should I bake a carrot cake?

Bake the carrot cake for 30-35 minutes at 350°F (175°C) until a toothpick comes out clean.

What's the best way to grate carrots for carrot cake?

Finely grate the carrots to ensure they blend well into the batter and keep the cake moist.

How should I store carrot cake with cream cheese frosting?

Store in the refrigerator, covered, to maintain freshness and prevent the cream cheese frosting from spoiling.

Serving Suggestions

To serve, slice generous pieces of the cake and watch it disappear quickly. This cake pairs wonderfully with a cup of hot tea or coffee, making it perfect for afternoon gatherings. You can make this cake ahead of time and store it in the refrigerator for up to 5 days. Be sure to keep it covered to maintain its freshness and flavour. If you wish to freeze the cake, wrap it tightly without the frosting and thaw it before applying the fresh layer of cream cheese goodness.

Nutrition per serving

450

Calories

Protein

23g

Fat

Moist and rich, this Sour Cream and Pecan Cake offers a delightful nutty crunch with every bite.

Medium70 min

See the recipe

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