Carrot Cake Recipe
Make Carrot Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Cream Cheese Frosting
Method
Cake Batter
- 1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- 2
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
- 4
Pour the wet mixture into the dry ingredients and mix until just combined (do not overmix).
- 5
Fold in grated carrots, crushed pineapple, and chopped walnuts until evenly distributed.
- 6
Divide batter evenly between the pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
- 7
Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- 8
In a large bowl, beat cream cheese and butter together on medium speed until smooth and creamy.
- 9
Gradually add powdered sugar, 1 cup at a time, beating on low until combined and smooth.
- 10
Beat in vanilla extract and salt until frosting is fluffy and creamy.
- 11
If the frosting is too soft, refrigerate for 15-20 minutes to firm up before spreading.
Assemble and Chill
- 12
If the cakes are domed, level them with a knife or cake leveler.
- 13
Place one cake layer on a serving plate and spread with a generous layer of frosting.
- 14
Place the second layer on top and apply a crumb coat of frosting around the sides.
- 15
Chill the cake for 15-20 minutes, then apply a final thick layer of frosting and smooth the top and sides.
- 16
Slice and serve. Store leftovers covered in the refrigerator for up to 3-4 days.
