Easy Carrot Cake

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A slice of homemade Easy Carrot Cake topped with creamy icing, garnished with chopped walnuts, served on a white plate.

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Savor a slice of this Easy Carrot Cake, where moist, rich flavors meet simplicity. I’ve combined grated carrots, sweet pineapple, and crunchy walnuts to create a delightful dessert that’s easy to make and irresistible.

Ingredients List:

Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¾ cup vegetable oil
  • 3 eggs, at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 2 cups carrots, freshly grated
  • 8 ounces canned crushed pineapple, drained
  • ¾ cup shredded coconut
  • 1 cup walnuts, coarsely chopped
  • ¾ cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract

Cream Cheese Icing:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

How to Make Easy Carrot Cake:

1. Prepare Your Baking Pans:

  • Preheat your oven to 350˚F (175˚C).
  • Grease two 9-inch round cake pans with butter or cooking spray. Line the bottoms with parchment paper for easy removal.

2. Prepare Ingredients:

  • Grate the carrots finely and set aside.
  • Coarsely chop the walnuts and set aside.
  • Drain the crushed pineapple well to remove excess liquid.

3. Mix Wet Ingredients:

  • In a large mixing bowl, whisk together the eggs, vegetable oil, buttermilk, sugar, and vanilla extract until the mixture is smooth and well combined.

4. Incorporate Dry Ingredients:

  • Sift in the all-purpose flour, baking soda, cinnamon, and salt.
  • Gently fold the dry ingredients into the wet mixture, ensuring there are no lumps but being careful not to overmix.

5. Add Flavor and Texture:

  • Add the grated carrots, drained pineapple, chopped walnuts, and shredded coconut to the batter.
  • Gently fold these ingredients in until they are evenly distributed throughout the batter.

6. Bake the Cake:

  • Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
  • Place the pans in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean or with just a few moist crumbs.

7. Let the Cakes Cool:

  • Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
  • Carefully run a knife around the edges of the pans, then invert the cakes onto a wire rack. Peel off the parchment paper and let them cool completely.

8. Prepare the Cream Cheese Icing:

  • In a mixing bowl, beat together the cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
  • Gradually add the powdered sugar, beating continuously until the icing is smooth and spreadable.

9. Assemble and Decorate:

  • Place one cake layer on a serving plate and spread a generous layer of cream cheese icing over the top.
  • Place the second cake layer on top and spread icing over the entire cake, smoothing the sides and top.
  • Optionally, use a piping bag fitted with a decorative tip to add finishing touches to the cake. You can also sprinkle chopped walnuts or a dash of cinnamon on top for decoration.

10. Serve and Enjoy:

  • Slice the carrot cake into portions and serve on plates. This cake pairs wonderfully with a hot cup of tea or coffee.

Storage Tips: Store the carrot cake in a covered container at room temperature for 2-3 days or refrigerate for up to 4-5 days. To freeze, wrap the cake securely in plastic wrap and foil, and freeze for up to 4-6 months.


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