Carrot Cake for Careful People
Delightfully moist and delicately spiced, "Carrot Cake for Careful People" is the ultimate dessert for those who appreciate thoughtful baking and refined flavors. Crafted with freshly grated carrots, vibrant crushed pineapple, and a hint of warm cinnamon and nutmeg, this cake strikes the perfect balance of sweetness and texture. Topped with a creamy, luscious cream cheese frosting made from scratch, this recipe ensures every bite is irresistibly rich. Ideal for gatherings or as a decadent treat, this two-layer masterpiece is both visually stunning and irresistibly delicious. Plus, optional chopped pecans or walnuts add a delightful crunch for those who crave extra texture. With easy-to-follow steps and a foolproof method, this carrot cake is perfect for bakers of all skill levels who value precision and care in the kitchen.
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Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups freshly grated carrots
- 0.75 cups crushed pineapple (drained)
- 0.5 cups chopped pecans or walnuts (optional)
- 8 ounces cream cheese
- 0.5 cups unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoons vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
Step 3
In a medium bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth and emulsified.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Do not overmix.
Step 5
Fold in the grated carrots, drained crushed pineapple, and, if using, chopped pecans or walnuts to the batter. Stir until evenly distributed.
Step 6
Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
Step 7
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully invert them onto a wire rack to cool completely before frosting.
Step 9
While the cakes cool, prepare the frosting. In a large bowl, beat the cream cheese and softened butter together using an electric mixer until creamy and smooth.
Step 10
Gradually add the powdered sugar, 1/2 cup at a time, mixing well with each addition. Beat in the vanilla extract until the frosting is thick and fluffy.
Step 11
Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Step 12
Place the second cake layer on top of the frosted layer. Spread the remaining frosting evenly over the top and sides of the cake.
Step 13
For an extra flair, sprinkle additional chopped nuts or grated carrots on top of the frosted cake, if desired.
Step 14
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Slice, serve, and enjoy!
Nutrition Facts
| Serving size | (2646.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7803.2 |
| Total Fat 446.6g | 0% |
| Saturated Fat 146.7g | 0% |
| Polyunsaturated Fat 137.8g | |
| Cholesterol 1231.4mg | 0% |
| Sodium 4900.0mg | 0% |
| Total Carbohydrate 922.3g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 674.9g | |
| Protein 78.6g | 0% |
| Vitamin D 222.3IU | 0% |
| Calcium 817.6mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 3820.9mg | 0% |
Source of Calories