Name: #comment 32959: Moist Amish Carrot Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Jump to Recipe

#comment 32959 is a delightful treat that has been a staple in my dessert repertoire for years. This moist Amish carrot cake is bursting with flavor, thanks to the combination of shredded carrots and crushed pineapple. Topped with a rich cream cheese frosting, it’s not only a feast for the eyes but also a celebration for the taste buds. Whether it’s a birthday, holiday, or just a casual gathering, this cake is sure to impress!

Why You’ll Love This #comment 32959

This cake is more than just a dessert; it’s a comforting slice of nostalgia. Here are a few reasons why you’ll adore it:

Moist and flavorful, thanks to fresh ingredients.
Easy to prepare, making it perfect for bakers of all levels.
Versatile—perfect for any occasion from birthdays to holidays.
Rich cream cheese frosting adds a delicious tang.
Can be made ahead of time for convenience.
Includes nuts for added texture (optional).

This recipe fits well within the American cuisine and is suitable for those following a vegetarian diet.

Ingredients for #comment 32959

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 32959 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 Perfect #comment 32959

Keep these in mind:

This cake can be made ahead of time and stored in the refrigerator.
Use fresh carrots for better flavor.
Consider adding raisins for an extra layer of sweetness.

Best Ways to Serve #comment 32959

Here are a few delightful serving suggestions:

Pair it with a scoop of vanilla ice cream for an indulgent dessert.
Serve with a cup of coffee or tea for a comforting afternoon treat.
Top with additional walnuts for a crunchy texture.

How to Store and Reheat #comment 32959

To store, simply cover the cake with plastic wrap and refrigerate. It can last up to a week. For reheating, a quick 10 seconds in the microwave will warm it up without compromising its moist texture.

Frequently Asked Questions About #comment 32959

What’s the secret to perfect #comment 32959?

The secret lies in using fresh, finely shredded carrots and draining the pineapple well to avoid excess moisture. These steps ensure a perfectly moist cake without being soggy.

Can I make #comment 32959 ahead of time?

Absolutely! This cake can be made a day in advance and stored in the refrigerator. Just frost it when you’re ready to serve for the best presentation.

How do I avoid common mistakes with #comment 32959?

To avoid common mistakes, ensure your ingredients are at room temperature and measure accurately. Overmixing the batter can also lead to a denser cake.

Variations of #comment 32959 You Can Try

Here are some fun variations to consider:

Substitute half of the all-purpose flour with whole wheat flour for a healthier twist.
Add shredded coconut for a tropical flavor.
Incorporate spices such as nutmeg or ginger for an aromatic kick.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast.

#comment 32959: Moist Amish Carrot Cake Recipe - #comment 32959 - additional detail

For more baking tips, consider reading about gingerbread cookies or explore our sweet potato biscuits recipe.

Enjoy your baking adventure with this delicious #comment 32959 recipe!

#comment 32959: Moist Amish Carrot Cake Recipe

Author: basmer
Total Time: 55 minutes
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.