Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set it aside.
- In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat until well mixed.
- Add eggs one at a time to the mixture, ensuring to beat well after each addition. Then stir in the vanilla extract.
- Gradually incorporate the dry mixture into the wet ingredients, mixing just until blended.
- Fold in the grated carrots, crushed pineapple, and if you desire, the nuts and shredded coconut.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then remove them and cool completely on wire racks.
- While cooling, prepare the frosting. In a mixing bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, continuing to mix until fluffy. Add the vanilla extract and combine.
- Once the cakes are fully cooled, spread frosting on the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
- Chill for at least 30 minutes before serving for the best flavor and texture.
How to enjoy it
Plate your Best Ever Carrot Cake with a sprinkle of toasted coconut on top for a gorgeous presentation. Pair it with a scoop of vanilla ice cream on the side for an indulgent treat. It’s also lovely served with a cup of robust coffee or tea, making it perfect for afternoon tea gatherings!
How to store
To keep your carrot cake fresh, cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you want to enjoy it longer, you can freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months. To thaw, simply place in the refrigerator overnight.
Helpful cooking tips
- Make sure your ingredients are at room temperature, especially the eggs and butter, for a smoother batter.
- For an extra moist cake, let the grated carrots sit with a pinch of salt for about 10 minutes, then squeeze out excess moisture.
- Always use fresh spices; they elevate the flavor significantly.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Creative twists
If you’re feeling adventurous, try adding some zest from an orange or lemon to brighten the flavors. For a nut-free option, simply omit the nuts or try substituting sunflower seeds. If you want to make it a bit healthier, consider using whole wheat flour to substitute half of the all-purpose flour.
FAQs
How long does it take to prepare?
Preparation typically takes about 20-30 minutes, with an additional 30-35 minutes for baking.
Can I substitute ingredients?
Absolutely! You can use applesauce for vegetable oil or swap out the sugar types for alternatives like coconut sugar.
How should I store leftovers?
Keep your leftover carrot cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Whether you’re a seasoned baker or a beginner, this carrot cake recipe is a delightful choice that brings joy to any occasion. Enjoy!
