Carrot cake lovers, rejoice! This King Arthur carrot cake recipe is your ticket to a moist, flavorful, and utterly delicious dessert. Perfect for any occasion, this cake is sure to impress with its perfect balance of sweetness and spice.
Why This Recipe Works
- The combination of grated carrots and crushed pineapple ensures a moist cake every time.
- A blend of cinnamon and nutmeg adds the perfect amount of warmth and spice.
- Cream cheese frosting is the ideal complement to the cake’s rich flavors.
- Using oil instead of butter keeps the cake tender and moist for days.
- King Arthur flour guarantees a consistent, high-quality bake.
Ingredients
- 2 cups King Arthur all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Grater
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Tip: Sifting the dry ingredients can help avoid lumps in your batter.
Mix Wet Ingredients
In another bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the grated carrots, crushed pineapple, and walnuts if using. Tip: For extra moisture, you can add a tablespoon of orange juice to the wet ingredients.
Combine and Bake
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
Cool and Frost
Allow the cake to cool completely in the pan on a wire rack before frosting with your favorite cream cheese frosting. For the best flavor, let the frosted cake sit for a few hours before serving.
Tips and Tricks
For an even more flavorful cake, toast the walnuts before adding them to the batter. If you’re short on time, you can use pre-shredded carrots, but freshly grated carrots will give your cake a better texture and moisture. To ensure your cake is perfectly moist, don’t overbake it; start checking for doneness a few minutes before the recommended baking time. For a smoother frosting, make sure your cream cheese and butter are at room temperature before mixing.
Recipe Variations
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Substitute the walnuts with pecans for a different nutty flavor.
- Mix in 1/2 cup of raisins or dried cranberries for added sweetness and texture.
- For a healthier version, replace half of the oil with unsweetened applesauce.
- Try a maple cream cheese frosting by adding 2 tablespoons of maple syrup to your frosting recipe.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 substitution blend suitable for baking. The texture might be slightly different, but the flavor will still be delicious.
How should I store the carrot cake?
The cake can be stored in an airtight container in the refrigerator for up to 5 days. If you’ve frosted the cake with cream cheese frosting, refrigeration is necessary to keep the frosting from spoiling.
Can I freeze the carrot cake?
Absolutely! You can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before frosting and serving.
Summary
This King Arthur carrot cake recipe is a foolproof way to bake a moist, flavorful cake that’s perfect for any occasion. With its blend of spices, grated carrots, and crushed pineapple, it’s a dessert that’s sure to please. Don’t forget the cream cheese frosting for the perfect finishing touch!
