Very few desserts can rival the classic carrot cake when it comes to comfort and flavor. This recipe, inspired by Sally’s Baking Addiction, promises a moist, fluffy cake packed with carrots and spices, topped with a creamy frosting that’ll have you coming back for seconds.
Why This Recipe Works
- The perfect balance of spices enhances the natural sweetness of the carrots.
- Using oil instead of butter ensures the cake stays moist for days.
- The addition of pineapple or applesauce adds an extra layer of moisture and subtle sweetness.
- Cream cheese frosting is the perfect tangy complement to the sweet cake.
- Easy to customize with nuts or raisins for added texture and flavor.
Ingredients
- 2 cups 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
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing your 9×13 inch baking pan. This ensures your cake won’t stick and bakes evenly. Tip: Lining the pan with parchment paper makes removal even easier.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This not only combines them but also aerates the flour for a lighter cake texture.
Combine Wet Ingredients
In another bowl, beat the sugar and oil together until well combined. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. This step is crucial for a uniform batter.
Fold in Carrots and Pineapple
Gently fold the grated carrots and drained pineapple into the wet mixture. The key here is to not overmix, which can lead to a dense cake. Tip: Freshly grated carrots provide the best moisture and flavor.
Bake to Perfection
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Tips and Tricks
For an even more moist cake, consider substituting half the oil with applesauce. This not only reduces the fat content but adds a subtle sweetness. If you’re a fan of texture, folding in a cup of chopped walnuts or pecans adds a delightful crunch. For those who love a bit of extra spice, a pinch of ginger or cloves can elevate the flavor profile. Remember, the key to a perfect carrot cake is in the details—don’t rush the mixing process, and always use fresh ingredients for the best results.
Recipe Variations
- For a nuttier version, add 1 cup of chopped walnuts or pecans to the batter.
- Swap the pineapple for applesauce for a different kind of sweetness and moisture.
- Add 1/2 cup of raisins or dried cranberries for a chewy texture.
- For a tropical twist, mix in 1/2 cup of shredded coconut.
- Make it gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This carrot cake actually tastes better the next day as the flavors have more time to meld. Just be sure to store it in an airtight container to keep it moist.
Can I freeze carrot cake?
Yes, both the unfrosted cake and frosted cake freeze well. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.
Why is my carrot cake dense?
Overmixing the batter or using too much flour can lead to a dense cake. Be sure to measure your flour correctly (spoon and level) and mix just until the ingredients are combined.
Summary
This carrot cake recipe is a foolproof way to bring a classic dessert to your table. Moist, flavorful, and topped with creamy frosting, it’s sure to be a hit. Whether you stick to the original or try one of the variations, you’re in for a treat.
