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This scratch Carrot Cake is my FAVORITE cake, and certainly one of our most famous recipes on the site! Carrot cake with overwhelmed pineapple, pecans, coconut, and spices!
INGREDIENTS
CARROT CAKE
2 cups (400g) granulated sugar
1 1/4 cup (250g) vegetable oil
1 tsp. pure vanilla extract
3 large eggs, at room temperature
2 3/4 cup (352g) all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup raisins
1 cup roughly chopped walnuts
2 1/4 cups finely grated carrots
1/2 cup pineapple, can be from a can or freshly diced
CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/2 cup (1 stick or 113g) salted butter
1 tsp. vanilla extract
4 cups (512g) confectioners sugar
INSTRUCTIONS
CARROT CAKE
Heat the oven to 350°F.
Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or sprays with baking spray.
Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool completely on a wire rack.
CREAM CHEESE FROSTING
Place room temperature butter, cream cheese, and vanilla into the mixer and blend for 1-2 minutes on medium until fully incorporated.
Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
Cover cake in the frosting.
INGREDIENTS
CARROT CAKE
2 cups (400g) granulated sugar
1 1/4 cup (250g) vegetable oil
1 tsp. pure vanilla extract
3 large eggs, at room temperature
2 3/4 cup (352g) all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup raisins
1 cup roughly chopped walnuts
2 1/4 cups finely grated carrots
1/2 cup pineapple, can be from a can or freshly diced
CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/2 cup (1 stick or 113g) salted butter
1 tsp. vanilla extract
4 cups (512g) confectioners sugar
INSTRUCTIONS
CARROT CAKE
Heat the oven to 350°F.
Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or sprays with baking spray.
Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool completely on a wire rack.
CREAM CHEESE FROSTING
Place room temperature butter, cream cheese, and vanilla into the mixer and blend for 1-2 minutes on medium until fully incorporated.
Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
Cover cake in the frosting.
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