Isabelle's Carrot Cake

Name: Isabelle's Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 90 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar (packed); 3 large eggs (at room temperature); 1 teaspoon vanilla extract; 1 1/2 cups finely grated carrots; 1/2 cup crushed pineapple (drained); 1/2 cup chopped walnuts (optional); 225 grams cream cheese (softened); 1/4 cup unsalted butter (softened); 1 teaspoon vanilla extract; 3 cups icing sugar (sifted)

90 min 12 slices Medium

All Recipes

Isabelle's Carrot Cake

A moist and flavourful carrot cake with a hint of pineapple, perfect for any occasion.

Prep

20 min

Cook

40 min

Total

90 min

Servings

Difficulty

Medium

Carrot cake is a beloved classic dessert that combines the earthy sweetness of carrots with the rich, moist texture of a cake. Isabelle's version adds a twist with the inclusion of pineapple, giving it a tropical touch that elevates the traditional recipe. This cake is perfect for family gatherings, celebrations, or simply as a treat to enjoy with your afternoon tea. The flavours of carrots and pineapple harmonize beautifully in this cake, creating a balance of sweetness and tanginess that is hard to resist. The addition of cream cheese frosting takes it to another level, adding a creamy richness that complements the cake perfectly.

Ingredients

Servings

Cake

Cream Cheese Frosting

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Pro tip: Make sure the oven is fully preheated before you start baking.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Combine wet ingredients

In a large bowl, beat together the oil, granulated sugar, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Using room temperature eggs helps the mixture emulsify better.

Incorporate carrots and pineapple

Fold in the grated carrots and drained crushed pineapple into the wet mixture until evenly distributed.

Pro tip: Ensure the pineapple is well-drained to avoid excess moisture in the batter.

Combine wet and dry ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using, fold in the walnuts.

Pro tip: Do not overmix the batter; this can make the cake dense.

Bake the cake

Pour the batter into the prepared pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Pro tip: Cooling the cake completely is essential before frosting.

Prepare the frosting

In a medium bowl, beat the cream cheese and butter together until smooth. Add the vanilla extract and gradually beat in the icing sugar until the frosting is smooth and creamy.

Pro tip: If the frosting is too thick, add a teaspoon of milk to reach the desired consistency.

Frost the cake

Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula.

Pro tip: For a decorative touch, use a piping bag to create patterns with the frosting.

Serve and enjoy

Slice the cake into 12 pieces and serve. Enjoy your delicious carrot and pineapple cake!

Pro tip: For cleaner slices, chill the cake in the refrigerator for 30 minutes before cutting.

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Tips & Tricks

<ul><li>Ensure you grate the carrots finely for a smoother texture.</li><li>Use fresh pineapple for a more vibrant flavour.</li><li>Let the cake cool completely before frosting to prevent melting.</li><li>Chill the cake for easier slicing and serving.</li></ul>

Serving Suggestions

Serve Isabelle's Carrot Cake with a dollop of cream cheese frosting for an extra indulgent treat. Pair it with a cup of freshly brewed coffee or a light tea to enhance the flavours. This cake can be made ahead and stored in the refrigerator for up to a week. Keep it covered to maintain its moisture. You can also freeze the unfrosted cake layers for up to three months, then thaw them and add the frosting before serving.