Get ready to experience the ultimate dessert that will make your taste buds dance and your guests beg for seconds! Our Fully Loaded Carrot Cake isn't just another ordinary cake - it's a decadent masterpiece that transforms the humble carrot into a culinary work of art. Packed with juicy pineapple, crunchy walnuts, and sweet raisins, this moist and irresistible cake is about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a slice of pure comfort and indulgence that will have everyone asking, "Can I have the recipe?"
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk thoroughly to ensure even distribution of ingredients.
- In a separate bowl, beat the eggs until well blended. Gradually add vegetable oil and continue mixing until the mixture is smooth and fully incorporated.
- Fold the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in grated carrots, drained crushed pineapple, chopped walnuts, and raisins. Mix until evenly distributed throughout the batter.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove from oven and let the cake cool completely in the pan on a wire rack, which typically takes about 1-2 hours.
- Once cooled, spread a generous layer of cream cheese frosting over the entire cake surface using an offset spatula.
- Optional: Garnish with additional chopped walnuts or a light dusting of cinnamon on top of the frosting.
- Slice into 12 equal servings and serve at room temperature. Store covered in the refrigerator for up to 5 days.
Tips
- For the most tender and moist cake, be careful not to overmix the batter. Mix just until the ingredients are combined to prevent a tough texture.
- Use fresh, finely grated carrots for the best flavor and moisture. Avoid pre-shredded carrots, which can be too dry.
- Make sure to drain the crushed pineapple thoroughly to prevent excess moisture in the cake.
- Room temperature eggs blend more easily and create a smoother batter, so let them sit out for about 30 minutes before baking.
- For an extra flavor boost, toast the walnuts lightly before adding them to the batter to enhance their nutty flavor.
- Allow the cake to cool completely before frosting to prevent the cream cheese frosting from melting.
- For clean, precise slices, use a sharp knife and wipe it clean between cuts.
- Store the cake in an airtight container in the refrigerator to maintain its freshness and prevent the cream cheese frosting from spoiling.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 60g
Protein: 5g
Fat: 24g
Saturated Fat: 2g
Cholesterol: 23mg
