Carrot Cake Recipe
Serves 10-Individual Packaging (Opt).
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Ingredients
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Dry Ingredients
Wet Ingredients
Cream Cheese 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, salt, and ground nutmeg until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined.
- 5
Add Carrots and Pineapple
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar, beating until well combined. Then mix in the vanilla extract.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Optional Individual Packaging
If desired, cut the cake into individual slices and package them in clear, airtight containers for easy serving.
