Carrot Cake Recipe
Make Carrot Cake Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Frosting
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- 5
Add Carrots and Pineapple
Fold in the grated carrots and crushed pineapple until evenly distributed throughout the batter.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, turn them out onto a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a medium bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
- 10
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- 11
Serve
Slice the cake and serve. Enjoy your delicious homemade carrot cake!