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I’m not going to sugarcoat it; carrot cake is not exactly health food.
Wholesome? Probably the part where carrots are present. But I’m not denying how delicious and satisfying this can be. A good carrot cake is worth all the guilt (and pounds, too!). Expect this cake to be moist, adequately spiced, and nutty. A thin coating of cream cheese frosting that is not cloyingly sweet is all that’s necessary.
INGREDIENTS
For the Cake:
1 ½ pounds finely grated carrots (about 3 packed cups)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
3 eggs
1 ¼ cups brown sugar (light or dark)
¾ cup canola or vegetable oil
1 teaspoon vanilla extract
½ cup crushed pineapple (drained)
1 cup chopped roasted walnuts and/or pecans (more for topping)
For the Frosting:
8 ounces cream cheese (softened to room temperature)
4 tablespoons butter (softened to room temperature)
1 ¼ -½ cups powdered sugar (sifted)
1 teaspoon vanilla extract
PROCEDURE
For the Cake:
1. Preheat oven to 350° Fahrenheit.
2. Grease two 8-inch round pans or a 9×13-inch rectangular pan. Line with parchment paper.
3. Finely grate your carrots. Set aside.
4. In a bowl, mix the dry ingredients together – flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
5. In the bowl of your stand mixer with a whisk attachment (Alternatively, a large bowl and a hand-held mixer or a whisk), beat the eggs, sugar, oil, and vanilla together.
6. Add flour mixture in two additions. Mix until no more flour is visible. Do not over mix.
7. Using a spatula, fold in carrots, pineapple, and nuts.
8. Pour batter into the pan(s) and bake for 25-30 minutes, or until a cake tester (toothpick) comes out mostly clean when inserted in the middle of the cake. Make sure not to over bake.
9. Let cool before frosting.
For the Frosting:
1. Using a paddle attachment of your stand mixer (Alternatively, a large bowl and a hand-held mixer), beat butter and cream cheese until smooth.
2. Add in vanilla and powdered sugar gradually. Adjust the amount of sugar to your preference.
3. Keep mixing until fluffy and fully incorporated. Scrape the sides and bottom, as needed.
4. Spread frosting evenly onto the cooled cake. Top with more nuts, as desired.