Description
Ingredients:
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup brown sugar, packed
4 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract
2-3 tablespoons milk (to reach desired consistency)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and nuts (if using). Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the glaze by beating the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk until you reach your desired consistency. Drizzle the glaze over the cooled cake.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 10 slices
Step-by-Step Guide
Follow these detailed instructions for perfect carrot cake every time. First, ensure all ingredients are at room temperature for optimal mixing. Begin by preheating your oven to 350°F (175°C) and preparing your 9×5-inch loaf pan. Use butter or non-stick spray and a light dusting of flour, or line it with parchment paper for easy removal.
In a large bowl, use an electric mixer to cream the softened butter with both sugars for 3-4 minutes until the mixture is pale and fluffy. Add the eggs one at a time, beating for 30 seconds after each to fully incorporate. Mix in the vanilla. In a separate bowl, thoroughly whisk the dry ingredients—flour, baking powder, baking soda, salt, cinnamon, and nutmeg—to ensure even distribution. Add this to the wet ingredients in two batches, mixing on low speed until just combined. Overmixing leads to a tough cake.
Using a spatula, gently fold in the grated carrots, well-drained pineapple, and optional nuts. Pour the thick batter into the prepared pan, smoothing the top. Bake on the center rack for 60-70 minutes. Start checking at 55 minutes; the cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Serving Suggestions
This carrot cake is versatile. For a classic presentation, drizzle the cream cheese glaze generously over the cooled loaf. Serve slices at room temperature. For a special occasion, toast slices lightly and serve with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with a cup of strong coffee or chai tea. The cake also freezes beautifully—wrap unglazed slices tightly in plastic wrap and foil for up to 3 months.
How-to Summary
To summarize: Cream butter and sugars, then add eggs and vanilla. Whisk dry ingredients separately and combine with wet mix. Fold in carrots, pineapple, and nuts. Bake at 350°F for 60-70 minutes. Cool completely before topping with a simple glaze made from blended cream cheese, powdered sugar, vanilla, and milk.
Frequently Asked Questions
Can I make this cake without pineapple? Yes. The pineapple adds moisture, so replace it with 1/2 cup of unsweetened applesauce or an extra 1/2 cup of grated carrot.
How do I store the finished cake? Store glazed cake in an airtight container in the refrigerator for up to 5 days due to the cream cheese glaze. Let slices come to room temperature before serving.
Can I use pre-shredded carrots? It’s not recommended. Pre-shredded carrots are often too dry and thick. Freshly grated carrots provide superior moisture and texture.
Can I bake this as cupcakes? Absolutely. Divide the batter into lined muffin tins and bake for 20-25 minutes. This recipe makes about 18 cupcakes.
Why did my cake sink in the middle? This is usually due to underbaking, opening the oven door too early, or using expired leavening agents (baking powder/soda). Ensure your ingredients are fresh and test for doneness properly.
Common Mistakes to Avoid
- Overmixing the batter: Mix dry ingredients until just combined to avoid a dense, tough crumb.
- Not draining the pineapple: Excess liquid can make the batter too wet and affect baking time.
- Glazing a warm cake: The glaze will melt and soak in. Always wait until the cake is completely cool.
- Incorrectly measuring flour: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
- Overbaking: Check a few minutes before the timer. An overbaked cake loses its signature moistness.
Conclusion
This classic carrot cake recipe balances sweet spices, moist carrots, and tangy pineapple for a truly delightful treat. By following the step-by-step guide and heeding the common pitfalls, you can confidently create a bakery-quality loaf at home. The creamy glaze is the perfect finishing touch. Whether for a weekend brunch or a celebratory dessert, this cake is sure to impress with its homemade flavor and perfect texture.