Carrot Cake Best Recipe

Introduction

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 2-3 medium carrots)
• 1 cup crushed pineapple (drained)
• 1/2 cup chopped walnuts (optional)

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the cake:

1. Preheat the oven to 350°F.
2. Grease and flour two 9-inch cake pans.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
4. In a large bowl, beat oil and sugar until well combined.
5. Add eggs one at a time, beating well after each addition.
6. Beat in vanilla.
7. Gradually add flour mixture, mixing until just combined.
8. Stir in grated carrots, crushed pineapple, and chopped walnuts (if using).
9. Divide batter evenly between prepared pans.
10. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Cool cakes in pans for 10 minutes before removing to wire racks to cool completely.

For the frosting:

1. In a large bowl, beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and vanilla extract, and beat until light and fluffy.

To assemble:

1. Place one cake layer onto a serving plate.
2. Spread a thick layer of frosting over the top.
3. Top with the second cake layer.
4. Spread remaining frosting over the top and sides of the cake.
5. Garnish with additional walnuts and grated carrots, if desired.

Nutrition

• Calories: 605
• Total Fat: 33g
• Saturated Fat: 9g
• Cholesterol: 86mg
• Sodium: 540mg
• Total Carbohydrates: 74g
• Dietary Fiber: 2g
• Sugars: 56g
• Protein: 6g

Conclusion