#comment 32957 is an old-fashioned carrot cake that delivers a delightful blend of flavors and textures. Moist and full of flavor, this cake is topped with a luscious cream cheese frosting that makes it an all-time favorite for many. The addition of crushed pineapple and pecans gives it a delightful twist, making it a memorable dessert for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or just treating yourself, this cake is sure to impress.

Why You’ll Love This #comment 32957

This carrot cake is not just about taste; it offers several benefits that make it a must-try:

Rich in flavor with a moist texture.
Simple ingredients that are easy to find.
Perfect for various occasions, from birthdays to family gatherings.
Can be made ahead of time for convenience.
Vegetarian-friendly, accommodating more dietary preferences.
Provides an excellent balance of sweetness and spice.

Plus, with the opportunity to leave your personal feedback and review, you can engage with the recipe community and share your experience!

Ingredients for #comment 32957

Gather these items:

2 c. sugar (or use 1 c. sugar and 1 c. brown sugar)
1 1/2 c. vegetable or canola oil
4 large eggs
2 1/2 c. shredded carrots (approx. 4 large carrots)
1 c. crushed pineapple, drained
2 c. all-purpose flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
3/4 c. chopped pecans or walnuts (optional)
1 pkg. (8oz.) softened cream cheese
1 c. softened butter (2 sticks)
1 tsp. vanilla extract
3 – 3 1/2 c. powdered sugar
1/4 tsp. salt

How to Make #comment 32957 Step-by-Step

Step 1: Preheat oven to 350°.
Step 2: Spray two 9″ round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9×13″ pan.
Step 3: In a mixing bowl, with paddle attachment, mix oil and sugar.
Step 4: Add the eggs and mix until creamy.
Step 5: Add the shredded carrots and pineapple. Mix to combine.
Step 6: In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.
Step 7: Stir in the nuts.
Step 8: Bake for 32 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
Step 9: Beat the cream cheese until smooth, add the butter, and beat till it’s creamy.
Step 10: Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it’s creamy and fluffy.
Step 11: Frost cake when cool.
Step 12: Store this cake in the refrigerator for up to a week.

Pro Tips for the Best #comment 32957

Keep these in mind:

Use fresh carrots for best flavor.
Can substitute walnuts for pecans.
For a lighter cake, you can reduce the sugar slightly without losing flavor.
This cake can be made as cupcakes for easier serving!

Best Ways to Serve #comment 32957

Here are a few ideas:

Serve with a dollop of whipped cream for added richness.
Pair with a scoop of vanilla ice cream for a delightful contrast.
Enjoy with a cup of coffee or tea for a perfect afternoon snack.

How to Store and Reheat #comment 32957

This cake can be stored in the refrigerator for up to a week. To reheat, simply slice and microwave for about 15 seconds. This is perfect for meal prep, ensuring you have a delicious dessert ready at any time.

Frequently Asked Questions About #comment 32957

What’s the secret to perfect #comment 32957?

The secret lies in using fresh ingredients and not overmixing the batter to keep it light and fluffy. Additionally, allowing the cake to cool before frosting prevents the cream cheese from melting.

Can I make #comment 32957 ahead of time?

Absolutely! You can make the cake a day in advance. Just frost it when you’re ready to serve, to maintain its freshness and flavor.

How do I avoid common mistakes with #comment 32957?

To avoid common mistakes, ensure your baking powder is fresh and measure your ingredients accurately. Using room temperature eggs and butter will also help with mixing and texture.

Variations of #comment 32957 You Can Try

Here are a few variations to consider:

Swap pineapple for grated apple for a different flavor profile.
Add raisins or coconut for additional texture.
Top with a chocolate ganache instead of cream cheese frosting for a richer dessert.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast. If you’re interested in more baking tips, visit our gingerbread cookies recipe for some festive inspiration!

For more information on the health benefits of carrots, you can check out this Healthline article discussing their nutritional value.

#comment 32957: 12 Reasons to Love This Carrot Cake Recipe

Author: basmer
Total Time: 55 min
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This old-fashioned carrot cake is moist and full of flavor. Topped with cream cheese frosting, it is one of my all-time favorite cakes!

Instructions

Preheat oven to 350°.
Spray two 9″ round cake pans with cooking spray and cut parchment circles to place into the bottoms. Or you can bake this cake in a greased 9×13″ pan.
In a mixing bowl, with paddle attachment, mix oil and sugar.
Add the eggs and mix until creamy.
Add the shredded carrots and pineapple. Mix to combine.
In a separate bowl, mix the flour, baking powder, soda, salt, and cinnamon. Add this to the wet ingredients and mix only to combine.
Stir in the nuts.
Bake for 32 – 40 minutes or until a toothpick inserted in the center comes out clean. Cool.
Beat the cream cheese until smooth, add the butter, and beat till it’s creamy.
Add the vanilla, salt, and powdered sugar and mix, scraping the sides of the bowl. Beat for about a minute or until it’s creamy and fluffy.
Frost cake when cool.
Store this cake in the refrigerator for up to a week.