Description
For the Cake:
2 cups all-purpose flour
1 ½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup vegetable oil
¾ cup granulated sugar
¾ cup brown sugar, packed
3 large eggs
2 tsp vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
½ cup shredded coconut
½ cup chopped macadamia nuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
Prepare Wet In a separate large bowl, whisk oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
Combine: Gradually mix dry into wet . Fold in carrots, pineapple, coconut, and macadamia nuts.
Bake: Divide batter evenly between cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth.
Assemble & Serve: Spread frosting between cake layers and over the top. Garnish with extra nuts or coconut if desired.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 420 per slice Servings: 12 slices
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease and flour two 9-inch round cake pans, tapping out any excess flour. In a medium bowl, whisk the dry ingredients—flour, baking soda, baking powder, cinnamon, and salt—for at least 30 seconds to ensure even distribution.
In a large mixing bowl, vigorously whisk the vegetable oil, granulated sugar, and brown sugar together until well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula just until no flour streaks remain. Finally, fold in the grated carrots, well-drained crushed pineapple, shredded coconut, and optional chopped macadamia nuts.
Divide the batter evenly between the prepared pans. Bake on the center rack for 25-30 minutes. The cake is done when the top springs back to a light touch and a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Do not frost until fully cooled.
Serving Suggestions
This moist cake is versatile. For a classic presentation, frost with cream cheese frosting and garnish with a sprinkle of toasted coconut or chopped macadamia nuts. For a lighter option, serve a slice slightly warmed with a dollop of vanilla bean ice cream or a drizzle of caramel sauce. It also pairs wonderfully with a cup of coffee or chai tea for an afternoon treat.
How-to Summary
To summarize: Prepare your pans and preheat the oven. Whisk dry ingredients in one bowl. In another, mix oil, sugars, eggs, and vanilla. Combine wet and dry mixes, then fold in carrots, pineapple, coconut, and nuts. Bake two layers for 25-30 minutes at 350°F. Cool completely before frosting with blended cream cheese, butter, powdered sugar, and vanilla.
Frequently Asked Questions
Can I make this cake in a different pan? Yes. You can use a 9×13-inch pan; bake for 35-40 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes.
How should I store this cake? Due to the frosting, store it covered in the refrigerator for up to 5 days. Let slices come to room temperature for about 20 minutes before serving for the best texture and flavor.
Can I omit the pineapple or nuts? Absolutely. The pineapple adds moisture; if omitted, ensure your carrots are freshly grated. You can substitute nuts with raisins or simply leave them out.
Why is my cake dense or gummy? This is often caused by over-mixing the batter after adding the flour, which develops gluten. Mix only until the ingredients are just combined.
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.
Common Mistakes to Avoid
- Not Draining the Pineapple: Excess liquid can make the batter too wet and affect the cake’s structure. Press the crushed pineapple in a fine-mesh strainer.
- Over-mixing the Batter: Stir only until ingredients are incorporated once you add the flour to avoid a tough crumb.
- Frosting a Warm Cake: The frosting will melt and slide off. Ensure layers are completely cool to the touch.
- Inaccurate Measuring: For flour, spoon it into the measuring cup and level it off. Scooping directly packs the flour, leading to a dry cake.
Conclusion
This classic carrot cake recipe, with its perfect blend of spices, moist pineapple, and rich cream cheese frosting, is a guaranteed crowd-pleaser. By following the step-by-step guide and heeding the common pitfalls, you can create a bakery-quality dessert at home. Whether for a special occasion or a simple weekend treat, this cake delivers unforgettable flavor and texture in every slice.