#comment 33095 introduces you to a delightful Amish carrot cake that is both moist and full of flavor. Topped with a rich cream cheese frosting, this cake is not just a dessert; it’s a comforting slice of nostalgia. The combination of fresh shredded carrots and crushed pineapple creates an incredible texture and taste that will make you yearn for another piece. Let’s dive into the delightful world of this classic cake!

Why You’ll Love This #comment 33095

This Amish carrot cake is a true crowd-pleaser, and here are some reasons why you’ll fall in love with it:

**Moist and Flavorful**: The combination of carrots and pineapple keeps the cake moist.
**Cream Cheese Frosting**: A perfect sweet complement to the cake’s spices.
**Simple Ingredients**: Uses everyday items you likely already have in your pantry.
**Vegetarian-Friendly**: Suitable for those following a vegetarian diet.
**Ideal for Any Occasion**: Perfect for birthdays, holidays, or just because.
**Nostalgic Recipe**: A traditional recipe that brings back fond memories.
**Customizable**: Add nuts or raisins for extra texture and flavor.
**Great for Meal Prep**: Easy to make in advance and store for later.

This cake certainly fulfills the purpose of comments by encouraging feedback and observations from those who taste it!

Ingredients for #comment 33095

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 33095 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, baking 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 33095

Keep these in mind:

This cake can be made a day in advance for better flavor.
For a richer flavor, consider using brown sugar.
Optional nuts can be omitted for a nut-free version.
Ensure the cake is completely cool before frosting for the best results.

Best Ways to Serve #comment 33095

Here are two ideas for serving:

Top with additional chopped nuts for a crunchy texture.
Serve with a scoop of vanilla ice cream for a delightful dessert combination.

How to Store and Reheat #comment 33095

This cake can be stored in the refrigerator for up to a week. Simply cover it tightly with plastic wrap or foil to keep it fresh. For meal prep, you can slice it ahead of time and store individual pieces in an airtight container.

Frequently Asked Questions About #comment 33095

What’s the secret to perfect #comment 33095?

The secret lies in using fresh, finely shredded carrots and well-drained pineapple. These ingredients enhance the cake’s moisture and flavor.

Can I make #comment 33095 ahead of time?

Yes, you can prepare this cake a day in advance. Just store it in the refrigerator and frost it closer to serving time for the best texture.

How do I avoid common mistakes with #comment 33095?

To avoid common mistakes, ensure you measure your ingredients accurately and don’t overmix the batter once the flour is added. This will help maintain a light texture.

Variations of #comment 33095 You Can Try

Here are a few variations to consider:

Add raisins or coconut for a tropical twist.
Try using different nuts like walnuts or almonds for variety.
For a lower-sugar version, substitute sugar with a natural sweetener.
Consider using gluten-free flour for a gluten-free option.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for a festive treat!

#comment 33095: 12 Reasons to Love Amish Carrot Cake - #comment 33095 - additional detail

For more tips on meal prep, consider checking out our guide on creamy potato soup which is perfect for making ahead!

#comment 33095: 12 Reasons to Love Amish Carrot Cake

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.