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Directions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).
2. Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix the wet ingredients:
In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined.
4. Add the carrots and other ingredients:
Stir in the grated carrots, crushed pineapple (if using), walnuts, and coconut (if using). Mix until evenly distributed.
5. Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, folding gently to combine. Be careful not to overmix. The batter will be thick.
6. Bake the cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should spring back when lightly touched.
7. Cool the cake:
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Make the cream cheese frosting:
While the cake is cooling, make the frosting. Beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated. Add the vanilla extract and beat until fluffy.
If the frosting is too thick, add a tablespoon of heavy cream or milk to reach your desired consistency.
9. Assemble the cake:
Once the cake is completely cool, spread a generous layer of cream cheese frosting on top of one of the cake layers. Place the second layer on top and frost the top and sides of the cake.
You can decorate the top with additional chopped walnuts, shredded coconut, or even carrot shavings for a beautiful finish.
10. Chill and Serve:
For the best flavor and texture, refrigerate the cake for at least an hour to let the frosting set.
Slice, serve, and enjoy this moist, flavorful, and perfectly spiced carrot cake!
Tips:
Make it ahead: You can bake the cakes a day ahead and store them in an airtight container. Frost just before serving.
Moisture: The pineapple helps keep the cake moist, but if you prefer a drier cake, you can omit it.
Flavor Add-ins: Feel free to customize the cake by adding raisins or different nuts, depending on your preference.
This carrot cake is wonderfully spiced and full of flavor, with the perfect balance of sweetness and creaminess. Enjoy!
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