Carrot Cake Recipe
Cream cheese frosting, pineapple, white chocolate crumble
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Ingredients
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Cake
Cream Cheese Frosting
White Chocolate Crumble
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Add Carrots and Pineapple
Fold in the shredded carrots and drained crushed pineapple until evenly distributed.
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in 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 before transferring to a wire rack to cool completely.
Frosting Preparation
- 8
Cream the Ingredients
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and fluffy.
- 10
Frost the Cake
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.
White Chocolate Crumble Preparation
- 11
Make the Crumble
In a bowl, combine the white chocolate chips, flour, cold cubed butter, and brown sugar. Use your fingers or a pastry cutter to mix until crumbly.
- 12
Bake the Crumble
Spread the crumble mixture onto a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until golden.
- 13
Cool and Add to Cake
Allow the crumble to cool before sprinkling it over the frosted cake for added texture and flavor.
