" The" Carrot Cake
Ingredients
- carrot cake ⓘ
- 4 eggs ⓘ
- 2 cups all-purpose flour ⓘ
- 1 cup sugar ⓘ
- 1/2 teaspoon salt ⓘ
- 3 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 4 cups shredded carrots ⓘ
- 1 cup pineapple chunk, drained ⓘ
- 3/4 cup butter, melted ⓘ
- 3/4 cup toasted finely chopped pecans ⓘ
- cream cheese frosting ⓘ
- 12 ounces cream cheese, softened (1 and 1/2 8 ounce package) ⓘ
- 1/2 cup butter, softened ⓘ
- 2 teaspoons vanilla ⓘ
Instructions
- Make sure the eggs are room temperature (20 to 30 minutes outside the fridge would be enough) Put parchment paper in the bottom of your cake pan.
- Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside.
- In another bowl beat the eggs for ~30 sec, add the MELTED butter, add the shredded carrot (TIP: If you have a food processor, I like to process the carrots there in fine chunks, I also enjoy using the baby carrots more than the big carrots, they have a more tender flavor, but it is not a must).
- Bake at 350°F for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean. (it may need few more minutes).
- Fill and cover with Cream cheese Frosting. Other recipes I have seen for cream cheese frosting use tons of powdered sugar (5-6 cups), I use 2-3 cups maximum, because I don't like it over sweet, but you add as much as you think it needs.
- TIP 1: This cake REALLY tastes much better if you bake it and frost it and refrigerate it overnight to serve next day.
- TIP 2: If you are going to fill the cake, make sure it cools down to room temperature before filling it, I actually let the cake cool down, then cut the cake in half, then apply the cream cheese layer in the middle then let it get hard in the fridge then add the other half of the cake and then frost the outside.
- TIP 3: If you have a Trader's Joe nearby, use the PLUGRA butter they sell there.
Nutrition & Diet Analysis (per serving)
1378
kcal
69% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).