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Classic Carrot Cake

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Submitted by glsneed

Classic moist carrot cake studded with grated carrot, crushed pineapple, and walnuts, warm with cinnamon and topped with tangy cream cheese frosting. The pineapple keeps every slice tender and moist.

YIELD

16 servings

PREP

15 min

COOK

45 min

READY

2 hrs

The carrot cake everyone asks for: dense, moist, warmly spiced, and crowned with tangy cream cheese frosting. Two cups of grated carrots melt right into the crumb, but the secret to its lasting moisture is the crushed pineapple, juice and all.

That pineapple does double duty, adding sweetness and a hint of tropical brightness while keeping the cake tender for days. Oil instead of butter helps too, giving a softer, moister crumb than a buttercake.

Chopped walnuts add crunch and a toasty contrast, while cinnamon brings that signature warm spice.

One rule for the frosting: let the cake cool completely before you spread it on. Cream cheese frosting is soft, and a warm cake will melt it into a slippery mess. Beat the cream cheese and butter smooth first for a silky, lump-free finish.

Chef Tips

  • Use the crushed pineapple with its juice; it’s what keeps the cake moist for days.
  • Don’t overmix the batter once the flour goes in, to keep the crumb tender.
  • Cool the cake completely before frosting, or the cream cheese frosting will slide off.
  • Beat the cream cheese and butter fully smooth before adding the sugar for a lump-free frosting.

Variations

  • Add raisins, shredded coconut, or a handful of chopped dates to the batter.
  • Swap walnuts for pecans, or leave the nuts out.
  • Bake as layers or cupcakes, adjusting the time, for a fancier presentation.

Ingredients

2 473
2 10
TEASPOONS ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
2 10
TEASPOONS ML CINNAMON
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML CARROTS
grated
8 231.2
OUNCES ML/G PINEAPPLE
crushed
½ 118
CUP ML WALNUTS
½ 226.8
POUND G CREAM CHEESE
softened
¼ 59
CUP ML BUTTER
¾ 177

Directions

Cake:

Mix flour, baking powder, baking soda, salt, cinnamon, sugar.

Add eggs, oil, carrot, pineapple/with juice from can, nuts.

Pour into well greased oblong baking pan.

Bake 40 to 45 min at 350℉ (180℃).

Frosting:

Mix softened cream cheese, softened butter and powdered sugar until smooth.

Add a little milk if desired.

Spread frosting on top of cooled cake.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 1695 54% from fat
 % Daily Value *
Total Fat 101g 155%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 1156mg 48%
Total Carbohydrate 62g 62%
Dietary Fiber 5g 22%
Sugars g
Protein 43g
Vitamin A 213% Vitamin C 29%
Calcium 17% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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