Ingredients for Your Favourite Carrot Cake
- Oil
- Granulated Sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Ground Cloves
- 2 cups grated carrots
- 1 cup chopped walnuts
- Crushed Pineapple
- Flaked Coconut
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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How to Make Your Favourite Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9 or 10-inch round cake pan.
- In a large bowl, beat together 1 cup vegetable oil, 1 ¾ cups granulated sugar, and 4 large eggs until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drain 1 (20 ounce) can crushed pineapple well.
- Add 2 cups grated carrots, 1 cup chopped walnuts, and the drained pineapple to the batter. Gently fold until evenly distributed.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, slice it horizontally into two layers.
- Frost the top of the bottom layer, place the second layer on top, and frost the entire cake.
- Sprinkle with shredded coconut and a dusting of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
268g
Fat
105g
Carbs
31g
