Get ready to experience a slice of heaven that will make your taste buds dance with joy! This isn't just another carrot cake - this is THE carrot cake that will revolutionize your dessert game. Imagine a moist, incredibly flavorful cake packed with sweet carrots and tangy pineapple, topped with the most heavenly cream cheese frosting you've ever tasted. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping dessert that will have everyone begging for seconds.
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 granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Whisk the dry ingredients together until well mixed.
- In another bowl, whisk together the vegetable oil and eggs until the mixture is smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated carrots and crushed pineapple until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer the cakes to a wire rack to cool completely.
- While the cakes are cooling, prepare the Vanilla Philly Frosting. In a large mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed until incorporated. Once combined, increase the speed and beat until fluffy.
- Add the vanilla extract to the frosting and mix until fully incorporated.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top of the first layer.
- Carefully place the second layer on top of the frosted first layer. Use the remaining frosting to cover the top and sides of the cake, smoothing it out with a spatula.
- For decoration, you can sprinkle some grated carrots or chopped nuts on top, if desired.
- Slice the cake into 12 servings and enjoy your delicious homemade Carrot Cake with Vanilla Philly Frosting!
Tips
- Always use fresh, finely grated carrots for the best texture and moisture.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Make sure your cream cheese and butter are at room temperature for the smoothest frosting.
- Let the cake cool completely before frosting to prevent melting.
- For extra richness, toast some chopped nuts and sprinkle them on top of the frosting.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
- This cake actually tastes even better the next day, so don't be afraid to make it in advance!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 6g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 95mg
