Carrot Cake Recipe
Cream Cheese Frosting, Pineapple, Cinnamon-Sugar
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Ingredients
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Carrot Cake
Cream Cheese Frosting
Cinnamon-Sugar Topping
Method
Carrot Cake
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
- 5
Add Carrots, Pineapple, and Walnuts
Fold in the grated carrots, crushed pineapple, and chopped walnuts into the batter.
- 6
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cake
Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Cream Cheese Frosting
- 8
Prepare the Frosting
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract until well blended.
Cinnamon-Sugar Topping
- 10
Mix Topping
In a small bowl, combine the granulated sugar and cinnamon. Mix well.
Assembly
- 11
Frost the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top, then place the second layer on top.
- 12