Recipe: Yummy Carrot Cake

Carrot Cake. My fiance LOVES carrot cake, and yesterday was his birthday so I decided to look for a carrot cake recipe. He was very specific that he wanted pineapple, coconut and lots of nuts in his carrot cake. I made this cake with a few modifications and he LOVES it!

Try it and I think you will agree that it is the best!! In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. You can have Carrot Cake using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Carrot Cake

1. You need of Carrot Cake:.
2. You need of pecans or walnuts- lightly baked & coarsely chopped.
3. It's of raw carrots (about 2 1/2 cups finely grated).
4. Prepare of all-purpose flour.
5. Prepare of baking soda.
6. You need of baking powder.
7. You need of salt.
8. Prepare of ground cinnamon.
9. It's of large eggs.
10. Prepare of granulated white sugar.
11. It's of sunflower, vegetable or canola oil (or other flavorless oil).
12. You need of vanilla extract.
13. Prepare of Cream Cheese Frosting:.
14. Prepare of unsalted butter, room temperature.
15. Prepare of cream cheese, room temperature.
16. Prepare of confectioners (powdered or icing) sugar, sifted.
17. It's of pure vanilla extract.
18. You need of freshly squeezed lemon juice.
19. You need of finely grated lemon zest (outer yellow skin) (optional).

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. In a large bowl, whisk together flour, salt, baking soda, and cinnamon. What Ingredients Make The Perfect Carrot Cake?

Carrot Cake step by step

1. Preheat oven to 350 degrees F (180 degrees C). Butter, or spray cake pan..
2. Whisk the flour, baking soda, baking powder, salt, and ground cinnamon..
3. With electric mixer, beat the eggs until frothy (about 1 minute). Add the sugar and vanilla extract and beat, on high speed, until the batter is thick and light colored (about 3 - 4 minutes). With the mixer on low speed, gradually add the oil in a steady stream and then beat until combined. Add the flour mixture and beat just until incorporated. With a rubber spatula fold in the grated carrots and chopped nuts..
4. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean..
5. Cream Cheese Frosting: With electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the lemon juice and beat until incorporated. Add the soft cream cheese in four to five additions (scraping the bowl as needed), beating until incorporated and the frosting is nice and smooth..
6. To Assemble: Once the cake is cool, slice it in the middle. Place one layer of the cake on your serving platter. Spread with about 3/4 cup (150 grams) of the frosting. Gently place the second cake layer onto the frosting and spread the rest of the frosting over the top and sides of the cake. If desired, garnish with toasted nuts. Serve cold or bring to room temperature before serving..

Carrot Cake is such a classic, especially this time of year with Easter approaching. Many have strong opinions about what makes the perfect carrot cake, but there's no doubt that it should be moist, simple to make and full of carrots. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend. Baking soda helps the cake to rise.