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Ultimate Carrot Cake

A moist and delicious carrot cake beautifully layered with rich cream cheese frosting, perfect for family gatherings and cozy evenings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 4 large eggs At room temperature
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans Can substitute with raisins or sultanas
  • 1 teaspoon vanilla extract
Topping
  • to taste Cream cheese frosting For topping the cake

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In a separate bowl, beat the eggs and mix in the vegetable oil and vanilla extract. Stir in the grated carrots and crushed pineapple.
  4. Gradually add the wet mixture into the dry ingredients, mixing until just combined. Gently fold in the chopped walnuts or pecans.
  5. Grease two round 9-inch cake pans and evenly divide the batter between them.
Baking
  1. Place the pans in the preheated oven. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Frosting
  1. Once the cakes are completely cooled, generously frost with cream cheese frosting, layering the cake as you go.

Notes

Store your Ultimate Carrot Cake in the refrigerator for up to a week, tightly wrapped in plastic wrap to retain moisture. It can also be frozen for up to three months.