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Carrot Cake

Dig into the delightful flavors of our homemade carrot cake recipe! Made with freshly shredded carrots, juicy crushed pineapple and a medley of warm spices, this carrot cake recipe will surely be a crowd-pleaser at any gathering or special occasion.

Preheat your oven to 350°F. In a mixing bowl, combine vegetable oil and granulated sugar, creating a smooth and creamy base. Add the eggs one at a time, ensuring each one is fully incorporated.

Now it's time to incorporate the shredded carrots. Slowly add the carrots and crushed pineapple (including the juice) to the mixture, infusing the batter with their natural sweetness and moisture. These ingredients will contribute to the cake's texture and add a burst of flavor.

In another mixing bowl, sift together baking soda, ground cinnamon, salt, baking powder and all-purpose flour. This step ensures that the dry ingredients are well combined and free of any lumps. Gradually add the dry mixture to the wet mixture, beating until the batter is smooth and well blended. For an extra nutty touch, fold in 1/3 cup of chopped walnuts, adding a delightful crunch to each bite.

Next, it's time to bake the cake. Lightly grease two 8-inch round cake pans and pour the batter evenly into them. Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will soon be filled with the aroma of freshly baked carrot cake.

Once baked, allow the cakes to cool completely before removing them from the pans. While they cool, prepare the cream cheese frosting. In a mixing bowl, cream together softened butter, cream cheese and pure vanilla extract. Gradually add powdered sugar to the mixture, beating until smooth and creamy.

To assemble the cake, trim and level the cooled cakes. Spread a generous layer of frosting, approximately 1 1/2 cups, over the top of one cake layer. Gently stack the second cake layer on top, creating a delightful two-tiered masterpiece. Carefully frost the entire cake with the remaining frosting, ensuring a smooth and even coating.

For the finishing touch, garnish the cake with the remaining 1/3 cup of chopped walnuts. Their nutty flavor and added crunch will beautifully complement the creamy frosting and moist cake layers. The carrot cake is now ready to be served and enjoyed by all!

For those looking to enhance the texture and flavor, consider replacing 3/4 cup of all-purpose flour with almond flour. This substitution adds a delightful nuttiness to the cake, elevating it to new heights of deliciousness. Either way, get ready to savor every delectable bite of our homemade carrot cake.

Prep Time:  35 minutes   |     Cook Time:  25 minutes   |    Total Time:  1 hour   |    Servings:  8

Ingredients:

  • 1 cup plus 2 tablespoons  Carlini  Vegetable Oil
  • 1 1/4 cups  Baker’s Corner  Granulated Sugar
  • 3  Goldhen  Large Eggs
  • 1 1/2 cups shredded carrots
  • 1 cup  Sweet Harvest  Crushed Pineapple, with juice
  • 1 teaspoon  Baker’s Corner  Baking Soda
  • 1 teaspoon  Stonemill  Ground Cinnamon
  • 1/2 teaspoon  Stonemill  Iodized Salt
  • 1/2 teaspoon  Baker’s Corner  Baking Powder
  • 2 1/4 cups  Baker’s Corner  All Purpose Flour
  • 2/3 cup  Southern Grove  Chopped Walnuts, divided
  • 3/4 cup  Countryside Creamery  Butter, softened
  • 1 1/2 cups  Happy Farms  Cream Cheese, softened
  • 1 teaspoon  Stonemill  Pure Vanilla
  • 5 1/2 cups  Baker’s Corner  Powdered Sugar

Directions:                                   

  1. Preheat oven to 350°.
  2. In a mixing bowl, cream together oil and sugar. Add eggs one at a time.
  3. Slowly add in carrots and pineapple.
  4. In another mixing bowl, sift together baking soda, cinnamon, salt, baking powder and flour.
  5. Add dry mixture to wet mixture and beat until smooth. Fold in 1/3 cup walnuts.
  6. Pour batter into two lightly greased 8-inch round cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.   Allow cakes to cool completely and remove from pans.
  7. Meanwhile, in a mixing bowl, cream together butter, cream cheese and vanilla.
  8. Slowly add powdered sugar and mix until smooth.
  9. Trim and level cakes. Spread 1 1/2 cups frosting over the top of one cake and stack the second cake on top.
  10. Carefully frost the entire cake with remaining frosting and garnish with remaining 1/3 cup of chopped walnuts.

TIP: To enhance the texture and flavor, replace 3/4 cup all purpose flour with 3/4 cup almond flour.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen