Carrot Cake Recipe | Moist & Delicious | Easy to Make
Looking for a moist and delicious carrot cake recipe that is easy to make? Look no further! This carrot cake recipe is sure to impress your friends and family. With just a few simple ingredients, you can create a cake that is both flavorful and moist.
To make this carrot cake, you will need:
- 1 and a half cups of sugar
- 1 cup of vegetable oil
- 3 large eggs
- Carrots, peeled and shredded (about 2 cups)
- Half a cup of minced pineapple
- Half a cup of chopped pecans
- 2 and a half cups of all-purpose flour
- 1 and a half teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- Quarter teaspoon of nutmeg
- Quarter teaspoon of ground cloves
- 1 teaspoon of kosher salt
To start, preheat your oven to 375 degrees Fahrenheit. In a mixing bowl, combine the sugar, vegetable oil, and eggs. Mix until well combined. Add in the shredded carrots, minced pineapple, and chopped pecans, and mix again.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Line two eight-inch cake pans with parchment paper or wax paper. Evenly divide the batter between the pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
While the cakes are baking, you can make the icing. In a mixing bowl, beat together the softened butter and cream cheese until creamy. Add in the vanilla extract and confectioners sugar, and continue to beat until smooth and well combined.
Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Once the cakes have cooled, you can frost them with the cream cheese icing. Spread a layer of icing on top of one cake layer, then place the second cake layer on top. Continue frosting the sides and top of the cake until it is fully covered.
Slice and serve this delicious carrot cake at your next gathering. Your guests will be impressed with the moist and flavorful cake that you have made from scratch. Enjoy!
Ingredients:
- 1 and a half cups of sugar
- 1 cup of vegetable oil
- 3 large eggs
- Carrots, peeled and shredded (about 2 cups)
- Half a cup of minced pineapple
- Half a cup of chopped pecans
- 2 and a half cups of all-purpose flour
- 1 and a half teaspoons of baking soda
- 1 teaspoon of ground cinnamon
- Quarter teaspoon of nutmeg
- Quarter teaspoon of ground cloves
- 1 teaspoon of kosher salt
Cooking steps:
- Preheat your oven to 375 degrees Fahrenheit.
- In a mixing bowl, combine the sugar, vegetable oil, and eggs. Mix until well combined.
- Add in the shredded carrots, minced pineapple, and chopped pecans, and mix again.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Line two eight-inch cake pans with parchment paper or wax paper.
- Evenly divide the batter between the pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- While the cakes are baking, make the icing by beating together the softened butter, cream cheese, vanilla extract, and confectioners sugar until smooth and well combined.
- Once the cakes are done baking, remove them from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
- Once the cakes have cooled, frost them with the cream cheese icing, spreading a layer on top of one cake layer and placing the second cake layer on top. Continue frosting the sides and top of the cake until fully covered.
- Slice and serve the delicious carrot cake at your next gathering. Enjoy!
