I have tried many carrot cakes, but I must say, this is the one! I have to look no further. Not overly sweet and the frosting is also light, fluffy and not cloyingly sweet. I have often come across some carrot cakes that are just so over the top with texture, density and sweetness. This cake offers just the right balance of all those components. I was sold on this recipe the first time I made it.
I don’t know the origins of this recipe, however the original recipe was given to me by my friend and fellow baker/cook Ray Kavulo. Yet another great find to add to my repitoire. Thank you Ray!
Ingredients
- Cake
- 2 cups (241g) unbleached all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 cup crushed pineapple
- 2 cups grated carrots
- 1/2 cup lightly toasted walnuts chopped
- 1 3/4 cups sugar
- 1 1/2 cups vegetable oil
- 1 tsp vanilla extract
- 4 large eggs at room temperature
Cream Cheese Frosting
The original recipe called for half this recipe and I found myself always running out of frosting when doing multi-layers. If you are just doing 1 layer you can do half this recipe.
- 20 oz. cream cheese at room temperature
- 1 1/2 cups confectioners sugar
- 1 1sp vanilla extract
- 4 tbs (57g) unsalted butter at room temperature
- 1/2 cup heavy cream at room temperature
Directions
Cake:
Note: The original recipe calls for two 9″ layers or you can divide into three 8″ cake pans for a taller more dramatic cake.
- For The Cake: Set oven rack in the middle position and preheat oven to 350.°
- Grease two cake pans with baking spray and line the bottom with a round sheet of parchment paper and lightly spray again.
- Sift flour with baking powder, baking soda, salt and spices in a small bowl and set aside.
- Drain and press out as much juice as you can from crushed pineapple. Mix with grated carrots and nuts in a bowl and set aside.
- In a large bowl mix sugar, oil, and vanilla together using hand mixer on medium speed for about 20 seconds or until completely blended. Stop the mixer and scrape the bowl with a rubber spatula a couple of times to incorporate all ingredients.
- On medium speed add eggs one at time to sugar mixture, stopping each time to scrape the bowl. Blend for about 10 seconds each time.
- On low speed gradually add flour mixture and beat for about 5 seconds. Scrape the bowl and mix by hand until dry and wet ingredients are completely blended.
- Add carrot/pinapple mixture and fold into batter until fully incorporated.
- Pour batter into prepared pans and bake for about 40-45 minutes until cakes turn golden and spring back in the middle when touched or cake tester inserted in the middle comes out clean.
- Cool in the pan for about 15 minutes and then invert onto a wire rack. Allow to cool completely before frosting. To assemble at a later time, you can wrap each cake in plastic cling wrap and refrigerate. Cakes will keep for up to 5 days in the refrigerator and 3 months in the freezer.
- To Make Frosting: In a medium size bowl, using a hand mixer on medium speed, beat the cream cheese and sugar together until light and fluffy. To insure sugar and cream cheese are fully mixed scrape down the sides and bottom of bowl once or twice with a rubber spatula.
- On low speed, gradually add heavy cream and mix until fully incorporated, scarping down the bowl, once again.
- Increase mixer speed to medium/high and beat frosting for 5-10 minutes, stopping and scraping the sides of the bowl about 3-4 times.
- Frosting is ready to use at this stage, although I like to have it sit in the refrigerator for a few hours before working with it. If you decide to refrigerate, allow frosting to sit out at room temperature for at least an hour before using it.
To Frost Cake: Place one cake layer on a cake cardboard or serving platter. Spread about 1 1/2 cups of frosting on top of the cake with a spatula. Place second layer firmly on top with bottom facing up (to give a flat even surface) and press against the sides to insure bottom and top layers are lining up. Spread remaining frosting evenly over the top and sides of cake. Cake is ready to serve up or you can store in the refrigerator until ready to serve. Allow cake to sit at room temperature for about 15-30 minutes before serving, if it has been refrigerated.