Recipe: Perfect Carrot cake

Creative, Modern and Delicious.

Carrot cake. The BEST Carrot Cake with Cream Cheese Frosting. This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.

Everyone raved over dessert tonight—this cake is a definite keeper!" - Christina. Carrot Cupcakes & White Chocolate Icing "Cupcakes are FULL of flavor. Received a ton of compliments." - Lady K. You can have Carrot cake using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Carrot cake

  1. Prepare 2 cups of grated carrots.
  2. It's 1 1/4 cup of vegetable oil.
  3. It's 4 of eggs.
  4. You need 2 cups of sifted flour.
  5. Prepare 2 cups of sugar.
  6. Prepare 2 teaspoons of cinnamon.
  7. You need 2 teaspoons of baking powder.
  8. You need 1 teaspoon of baking soda.
  9. You need 1 teaspoon of salt.
  10. It's 2 teaspoons of vanilla.
  11. You need 1 of small can crushed pineapple drained.
  12. It's 1 cup of chopped nuts.

In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. I like using all-purpose flour, but you can substitute some of the all-purpose flour for whole wheat or white whole wheat flour. For a gluten-free carrot cake, swap the flour for your favorite gluten-free flour blend.

Carrot cake instructions

  1. Beat eggs and sugar until light and fluffy. Add oil and beat. Sift dry ingredients together. Add to sugar mixture. Add pineapple, nuts, carrots, and vanilla. Mix well.
  2. Bake in preheated oven at 350° for 50 to 60 minutes in a greased and floured 9 x 13 pan..
  3. Cool and frost with cream cheese frosting made with 2 cups powdered sugar, 1/8 cup margarine, 3 ounces cream cheese, and 1 teaspoon vanilla.

Baking soda helps the cake to rise. Salt, cinnamon, and vanilla extract make the cake taste amazing. Oil keeps the cake nice and moist — any neutral flavored oil will work. According to food historians, carrot cake is probably a variation of the carrot puddings that were popular in Medieval Europe. Since sugar and other sweeteners were precious at that time, enterprising cooks used the naturally sweet root vegetable as delicious substitute sweetener in many versions of a simple carrot cake recipe.