Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in grated carrots, crushed pineapple, and chopped walnuts.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a large bowl, beat together cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla extract, beating until well combined and fluffy.
Assembly:
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Repeat the process with the remaining layers.
- Frost the sides and top of the entire cake with the remaining cream cheese frosting.
- Garnish with additional chopped walnuts if desired.
Tips:
- Ensure the cakes are completely cooled before frosting to prevent melting.
- For added flair, sprinkle shredded coconut on top of the frosting.
FAQs:
Q: Can I make the carrot cake ahead of time? A: Yes, you can bake the cakes in advance and store them in the refrigerator before assembling.
Q: Can I omit the nuts from the recipe? A: Absolutely, feel free to omit the walnuts or substitute with pecans if preferred.
Q: How should I store the leftover carrot cake? A: Store the cake in the refrigerator, covered, for optimal freshness.
Conclusion:
In conclusion, our Best Carrot Cake Ever recipe is a testament to heavenly sweetness. With moist carrot cake layers, luscious cream cheese frosting, and the crunch of walnuts, this dessert is a must-try for any occasion. Indulge in the perfection of flavors that will leave you craving more.
Delicious!