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today we are going to present you a homemade carrot cake, without having to grate carrots. Yum! really delicious and has a nice flavor
Ingredients
1 1/2 cups granulated sugar
2/3 cup light brown sugar, firmly packed
1 cup oil (vegetable or canola oil)
1/2 cup buttermilk
4 large eggs, room temperature
2 vanilla extract teaspoons
1/2 cup crushed pineapple
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots, finely grated (about 1 lb.)
1 cup chopped pecans, optional
1 cup golden grapes, optional
For the Cream Cheese Frosting:
16 ounces cream cheese, softened
4 ounces unsalted butter (1 stick), softened
2 vanilla extract teaspoons
3-4 cups powdered sugar
Instructions
Preheat oven to 350 degrees F.
Prepare two (or three, for three skinny layers) 8 or 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper or wax paper.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combines flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans, and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean:
About 30-40 minutes for two 9 '' cake pans or 25-30 minutes for three 9 '' cake pans
Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the cream cheese frosting:
Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. You may not need to add all of the sugar.
To assemble the cake:
Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.
Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
Chill for at least 30 minutes before serving.
Notes
Tips for making the perfect carrot cake and tips for making it ahead of time are listed in the post above!
If you enjoy baking, try this Coconut Cake with Pineapple Filling.
Nutrition
Calories: 864kcal | Carbohydrates: 126g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 141mg | Sodium: 466mg | Potassium: 561mg | Fiber: 4g | Sugar: 97g | Vitamin A: 8605IU | Vitamin C: 5.9mg | Calcium: 157mg | Iron: 2.7mg
Ingredients
1 1/2 cups granulated sugar
2/3 cup light brown sugar, firmly packed
1 cup oil (vegetable or canola oil)
1/2 cup buttermilk
4 large eggs, room temperature
2 vanilla extract teaspoons
1/2 cup crushed pineapple
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups carrots, finely grated (about 1 lb.)
1 cup chopped pecans, optional
1 cup golden grapes, optional
For the Cream Cheese Frosting:
16 ounces cream cheese, softened
4 ounces unsalted butter (1 stick), softened
2 vanilla extract teaspoons
3-4 cups powdered sugar
Instructions
Preheat oven to 350 degrees F.
Prepare two (or three, for three skinny layers) 8 or 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper or wax paper.
Beat the eggs, granulated sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together in a large bowl.
In another bowl combines flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg.
Add the dry ingredients to the wet ingredients and mix until incorporated.
Fold in the carrots, pecans, and raisins just until evenly distributed throughout the batter.
Pour the batter into the prepared pans. Bake on the center oven rack until a toothpick inserted into the center of the cake comes out clean:
About 30-40 minutes for two 9 '' cake pans or 25-30 minutes for three 9 '' cake pans
Allow cakes to cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
For the cream cheese frosting:
Beat cream cheese and butter together until smooth. Mix in vanilla. Add powdered sugar, one cup at a time, until the frosting reaches the consistency you want. You may not need to add all of the sugar.
To assemble the cake:
Place the bottom layer on a cardboard round on serving plate. Scoop about 1/2 cup of the cream cheese frosting onto the bottom cake layer.
Spread the frosting thinly and evenly over the surface and out to the edge of the cake. repeat with remaining cake layers.
Spread frosting around the sides of the cake, adding more as needed, until it's covered. Use the palm of your hand to cup chopped pecans around the edge of the cake, if desired.
Chill for at least 30 minutes before serving.
Notes
Tips for making the perfect carrot cake and tips for making it ahead of time are listed in the post above!
If you enjoy baking, try this Coconut Cake with Pineapple Filling.
Nutrition
Calories: 864kcal | Carbohydrates: 126g | Protein: 10g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 141mg | Sodium: 466mg | Potassium: 561mg | Fiber: 4g | Sugar: 97g | Vitamin A: 8605IU | Vitamin C: 5.9mg | Calcium: 157mg | Iron: 2.7mg
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