Ingredients for The Carrot Cake
- 4 large eggs
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups grated carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 ½ cups butter (1 cup melted for cake, ½ cup softened unsalted for frosting)
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons vanilla extract (1 for cake, 1 for frosting)
- 4 cups powdered sugar
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How to Make The Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- 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.
- In a medium bowl, combine the grated carrots, crushed pineapple, and chopped walnuts.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the carrot mixture until evenly distributed.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 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.
- 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.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
249g
Fat
145g
Carbs
30g
