Hello and welcome! If you’re here, it must be because you’re a huge fan of carrot cake just like me! With warm spices and a tangy cream cheese icing…it is definitely one of my all time favourite cakes.
This cake is so moist and so delectable – it’s worth the work!
What really makes this cake even better is the addition of toasted walnut pieces. The nuttiness goes great with the wonderful spices.
The key part of this recipe though that you do not want to skip is the addition of crushed pineapple – yes, it really does help with making sure you get the most moist cake ever, and no it does not affect the flavour of the cake.
I know what you’re really here for, so let’s just get to it!
Carrot Cake Recipe
For the Cake:
2 cups of toasted walnuts
1 1/2 cups of packed brown sugar
1/2 cup of granulated sugar
1 cup vegetable oil (or other neutral tasting oil)
4 large eggs
3/4 cup of crush pineapple (including the juices)
1 tsp vanilla extract
2 1/2 cups of all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 tsp ground cinnamon
1 1/4 tsp ground ginger
1/3 tsp ground nutmeg
1/3 tsp allspice
1/4 tsp ground cloves
2 cups freshly grated carrot
For the Icing:
1 package cream cheese, softened
1/2 cup unsalted butter, softened
4 1/2 cups powdered sugar
2 tbsp cream
1 1/2 tsp vanilla
pinch of salt
- Preheat oven to 350°. Line baking sheet with parchment paper. Spread even layer of walnuts and toast. NOTE: watch them very carefully – they only take a few minutes to toast and can go from not-quite-there to burnt real fast!
- In large sized bowl, whisk together brown sugar, white sugar, oil, eggs, crushed pineapple and vanilla.
- In medium sized bowl, whisk together remaining ingredients (except the carrot).
- Slowly add dry ingredients to wet, mixing as you go. I prefer to use a rubber spatula and fold the batter together to keep it as light as possible.
- Once your batter is mixed, stir in the grated carrot.
- Pour batter into two 9 inch pans (I used three smaller pans for wow factor, which you can totally do as well, but two layers is more manageable when icing) and bake for 30 – 35 minutes, until a toothpick comes out clean.
- While the cake is baking, let’s make the icing! With a hand mixer or stand mixer (you will at least need a hand mixer for this) mix cream cheese, cream, vanilla, salt and butter until smooth.
- Slowly add powdered sugar and mix until smooth. That’s it!
- When cakes are out of the oven and completely cooled, you can assemble – on first cake, spread with icing and top with toasted walnuts. Stack second cake and ice entire cake and top with remaining toasted walnuts.
Have you tried this recipe? Let me know what you think in the comments!