Heavenly Moist Carrot Cake with Creamy Vanilla Frosting

Heavenly Moist Carrot Cake with Creamy Vanilla Frosting Recipe

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Delight in the rich and moist texture of a classic carrot cake, made even better with a hint of cinnamon and nutmeg. This delightful cake is packed with freshly grated carrots, crushed pineapple, and chopped walnuts, giving it a moist texture and a wonderful depth of flavor. Topped with a creamy vanilla frosting, this carrot cake is the ultimate sweet treat for any occasion, be it a cozy family gathering or a festive celebration.

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4-5 medium carrots)
  • 1/2 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)

For the Creamy Vanilla Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 1/2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons heavy cream or milk
  • A pinch of salt

Instructions:

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat together the wet ingredients: vegetable oil, applesauce, eggs, and vanilla extract until smooth.
  4. Gradually fold the wet ingredients into the dry mixture, mixing until just combined.
  5. Gently stir in the grated carrots, crushed pineapple, nuts, and shredded coconut (if using). Do not overmix, as this can make the cake dense.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  2. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 3: Make the Creamy Vanilla Frosting

  1. In a large mixing bowl, beat together the softened cream cheese and butter until light and fluffy.
  2. Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid lumps.
  3. Mix in the vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more cream; if it’s too thin, add a bit more powdered sugar.

Step 4: Assemble the Cake

  1. Place one cooled cake layer on a serving plate and spread a generous amount of frosting on top.
  2. Place the second layer on top and cover the entire cake with the remaining frosting, smoothing it evenly with a spatula.
  3. If desired, garnish with extra chopped walnuts or shredded coconut for a decorative touch.

Step 5: Serve and Enjoy!

  1. Refrigerate the cake for at least 30 minutes before slicing to let the frosting set. Slice and enjoy a heavenly piece of moist carrot cake with a cup of coffee or tea.

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