Carrot Cake

Indulge in our homemade Carrot Cake recipe, blending sweet grated carrots with a hint of pineapple for moisture and a tropical twist. Topped with luxurious cream cheese frosting and a sprinkle of cinnamon, this cake is a perfect balance of spice and sweetness.

Prep Time 30

Cook Time 1

Total Time 1 30

Servings Slices

Calories 797kcal

Author Fay Khoury

INGREDIENTS

Carrot Cake

3 cups (3 cups) carrot grated
1 cup (1 cup) vegetable oil
2 teaspoon (2 teaspoon) vanilla extract
1⅓ cups (1 ⅓ cups) crushed pineapple
5 (5) eggs large
1½ cups (1 ½ cups) brown sugar
2½ cups (2 ½ cups) self rising flour
⅛ teaspoon (⅛ teaspoon) salt
1 teaspoon (1 teaspoon) cinnamon

Cream Cheese Frosting

300 g (300 g) powdered sugar
¼ cup (¼ cup) water hot
1 teaspoon (1 teaspoon) vanilla extract
350 g (350 g) butter unsalted and soft
250 g (250 g) cream cheese

Garnish

1 teaspoon (1 teaspoon) cinnamon

INSTRUCTIONS

Carrot Cake

Preheat your oven to 340°F (170°C). Grease and line an 8-inch square cake pan with parchment paper.
In a medium bowl, combine grated carrots, vegetable oil, vanilla extract, and crushed pineapple. Mix well and set aside.
In a separate bowl, whisk together eggs and brown sugar until light with a slight increase in volume.
Sift together self-raising flour, salt, and cinnamon. Add this to the egg mixture, gently folding with a silicone spatula just until combined.
Fold in the carrot mixture, and chopped walnuts if using until well mixed. Avoid over-mixing.
Pour the batter into the prepared cake pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a cooling rack for 20 minutes, then turn out onto a wire rack to cool completely.

Cream Cheese Frosting

Mix powdered sugar with hot water and vanilla extract until the sugar is dissolved. Allow cooling to room temperature.
In a separate bowl, beat the softened butter until light and fluffy.
Strain the sugar mixture over the butter and beat for several minutes until well combined and smooth.
Add cream cheese and mix just until smooth and combined then stop! Avoid over-mixing to prevent the frosting from splitting.
Slice the cooled cake in half horizontally. Spread a generous layer of frosting on the bottom half and place the other half on top.
Cover the top and sides of the cake with the remaining frosting, using an offset spatula.
Tap across the top of the cake with the spatula to form a textured pattern.
Sprinkle the top lightly with cinnamon.
Refrigerate the cake until ready to serve.

NOTES

Ensure all ingredients are at room temperature for better mixing.

When adding the cream cheese to the frosting, mix only until it's just combined to prevent the frosting from becoming too runny.

Let the cake cool completely before frosting to prevent the frosting from melting.

The cake can be stored in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor.

Experiment with adding nuts like walnuts or pecans to the batter for a crunchy texture.

For a more festive look, consider garnishing with additional nuts on top of the frosting.

NUTRITION