Carrot Cake* Recipe
Make Carrot Cake* Recipe in just 1h . 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
Optional Add-ins
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- 3
Mix Wet Ingredients
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- 5
Add Carrots and Pineapple
Fold in the grated carrots and crushed pineapple. If using, also fold in the chopped nuts and raisins.
- 6
Bake
Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, remove from pans and transfer to a wire rack to cool completely.
Frosting (Optional)
- 8
Prepare Cream Cheese Frosting
In a medium bowl, beat together 8 oz of cream cheese, 1/2 cup unsalted butter, and 4 cups powdered sugar until smooth. Add 1 tsp vanilla extract and mix well.
- 9
Frost the Cake
Once the cakes are completely cool, spread the cream cheese frosting between the layers and over the top of the cake.
