What else is there to say. That’s a strong statement. I tried countless recipes, countless frostings and always always always come back to this one. Pineapple is a must in a carrot cake as far as I’m concerned – it adds the sweetness, the tartness and of course, the moistness!
Hope you give this recipe a try. As long as you don’t overbake it, you won’t be disappointed!
CARROT CAKE
12
servings30
minutes55
minutesIngredients
- For the Cake:
2 cups all-purpose flour
3/4 tsp kosher salt
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon (heaping)
1 tsp ginger
¼ tsp nutmeg
2 tsp vanilla extract
1 cup white sugar
¾ cup brown sugar
4 eggs
¼ cup unsalted butter (that’s 4 TBSP or half a stick)
1 cup vegetable oil (such as sunflower or canola)
2 cups carrots (finely grated)
1 cup crushed pineapple, drained (that’s 8 oz. if drained well)
1 cup pecans (chopped)
- For the Frosting:
1 package cream cheese (8 ounces, at room temperature)
¼ cup butter (unsalted, at room temperature)
2 tsp vanilla extract
1 pinch of fine salt
3 cups powdered sugar
Directions
- Making the Cake:
- Preheat oven to 350 degrees Fahrenheit.
- Grease 9×13 pan.
- Heat butter on low heat in a saucepan until just melted.
- Add oil to the butter and set aside, making sure it’s gently warm but not hot.
- Whisk flour, baking soda, and baking powder in a small bowl, and set aside.
- Place pecans into a small bowl and sprinkle them with about a teaspoon of your flour mixture (to ensure they don’t sink to the bottom once added to the cake).
- Beat white sugar, and brown sugar (with a whisk or in a bowl of your stand mixer) with eggs for about 2-3 minutes until smooth and pale yellow.
- Add salt, cinnamon, ginger, nutmeg, and vanilla, and beat for another few seconds.
- With the mixer running on low, pour oil and butter into the egg mixture.
- Add carrots and drained crushed pineapple to the batter and stir well.
- Sift the flour mixture into the carrot mixture. Fold the flour in gently with a rubber spatula.
- When flour is about 75% incorporated, add pecans, and keep folding until no dry spots remain. Be sure not to overmix. Only fold until all the ingredients are incorporated.
- Pour the batter into the prepared 9×13 pan. Tap the pan against the counter gently (this will make the air bubbles rise to the surface.)
- Bake in preheated oven for 40-47 minutes, until a toothpick inserted into the center of the cake, comes out mostly clean, with a few moist crumbs. Depending on how well you drained your pineapple, it may take a bit more time to bake. Don’t overbake. Start checking after 38 minutes, and if the cake doesn’t pass the toothpick test, check every 2 minutes until ready. Mine was perfect at 41 minutes.
- Let the cake cool completely before frosting.
- Preparing the Frosting:
- Beat softened cream cheese, butter, and vanilla extract until light and fluffy.
- Gradually beat in the powdered sugar and keep beating into a smooth and fluffy frosting.
- Spread over the cooled cake.
- Chill for at least 2 hours before serving.
- Slice the cake and enjoy!
