Description
Homemade carrot cake elevates classic dessert traditions with its moist, spice-infused layers and silky cream cheese frosting. Rich Pennsylvania Dutch culinary heritage shines through each delectable slice, beckoning you to savor comfort and sweetness in perfect harmony.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 2 cups sugar
- 3 cups grated carrots
- 4 large eggs
- 1 1/4 cups vegetable oil
Spices and Leavening:
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
Optional Add-ins:
- 1 cup chopped nuts
- 1 cup crushed pineapple, drained
Instructions
- Prepare the oven at 350F (175C) and prepare a 9×13 inch baking dish with grease and flour coating.
- In a spacious mixing bowl, whisk together the dry ingredients including flour, sugar, baking soda, cinnamon, and salt until evenly distributed.
- Create a smooth batter by incorporating vegetable oil and eggs, stirring until thoroughly combined and no dry pockets remain.
- Gently fold in freshly grated carrots, chopped nuts, and drained pineapple pieces, ensuring even distribution throughout the mixture.
- Transfer the batter into the prepared baking dish, spreading it uniformly to ensure consistent baking.
- Slide the pan into the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Remove the cake from the oven and let it rest at room temperature for complete cooling, which prevents the cream cheese frosting from melting when applied.
- Once the cake has reached ambient temperature, apply the cream cheese frosting evenly across the surface, creating a smooth and creamy topping.
Notes
- Ensure carrots are freshly grated for maximum moisture and flavor, preventing a dry cake texture.
- Replace vegetable oil with applesauce or Greek yogurt for a lighter, healthier version that maintains cake’s softness.
- Toast chopped nuts before adding to enhance their nutty flavor and provide extra crunch in each bite.
- For gluten-free adaptation, substitute all-purpose flour with almond or coconut flour, maintaining similar cake consistency.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 389 kcal
- Sugar: 32 g
- Sodium: 290 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 54 g
- Fiber: 2.5 g
- Protein: 4.5 g
- Cholesterol: 40 mg