The Carrot Cake Recipe

Ingredients for The Carrot Cake

• 4 large eggs
• All Purpose Flour
• 1 3/4 cups granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• Ground Cinnamon
• Ground Nutmeg
• Carrots
• Pineapple Chunk
• 1 cup (2 sticks) unsalted butter, softened
• Pecans
• 8 ounces cream cheese, softened
• Vanilla
• 3 cups powdered sugar

How to Make The Carrot Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a medium bowl, combine the grated carrots, crushed pineapple, and chopped walnuts.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the carrot mixture until evenly distributed.
7. Pour batter evenly into the prepared pans.
8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
10. Prepare the cream cheese frosting: Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
11. Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Top with the second cake layer and frost the entire cake.