Classic Carrot Cake Recipe
A delightful and moist carrot cake that is perfect for any occasion. This recipe combines the sweetness of carrots and pineapple with a hint of cinnamon, all topped with a creamy frosting.
Ingredients
| 1 ½ | cups vegetable oil |
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| 2 | cups sugar |
| 2 | teaspoons cinnamon |
| 2 | teaspoons vanilla |
| 1 | teaspoon salt |
| 4 | eggs |
| 2 ½ | cups flour |
| 2 | teaspoons baking soda |
| 1 | can crushed pineapple (8 ounce) |
| 2 | cups shredded carrots |
| 2 | cups shredded coconut |
| 1 | cup walnuts |
| 6 | ounces cream cheese |
| ½ | cup butter |
| 16 | ounces powdered sugar |
Instructions
| 1. | To make the cake, start by preheating the oven to 350°F. Grease and flour a 9X13 inch baking pan. |
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| 2. | In a mixing bowl, combine the wet ingredients - 1 ½ cups of vegetable oil, 2 cups of sugar, 2 teaspoons of cinnamon, 2 teaspoons of vanilla, a teaspoon of salt, and 4 eggs. Mix well. |
| 3. | Gradually add 2 ½ cups of flour and 2 teaspoons of baking soda to the wet mixture. Stir until just combined. |
| 4. | Fold in a can of crushed pineapple (8 ounces), 2 cups of shredded carrots, 2 cups of shredded coconut, and a cup of walnuts. |
| 5. | Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a rack for 1-2 hours. Note that this cake is known for its dense texture. |
| 6. | For the frosting, beat 6 ounces of cream cheese and ½ cup of butter together until smooth. Gradually add 16 ounces of powdered sugar and continue to whip until fluffy. |
| 7. | Once the cake has completely cooled, frost it generously with the prepared cream cheese frosting. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 687.4 kcal |
| Protein | 6 g |
| Fat | 40.2 g |
| Carbohydrates | 79.3 g |
| Fiber | 2.3 g |
| Sugar | 61.2 g |
Published on Jul 19, 2024 by Luminița