Carrot Cake

Step 1: Prepare the Batter

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
3. In a large bowl, cream together granulated sugar, brown sugar, and oil.
4. Add eggs one at a time, mixing well. Stir in vanilla.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in carrots, nuts (if using), and pineapple until evenly distributed.

Step 2: Bake the Cake

1. Divide batter evenly between prepared pans.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. Beat softened cream cheese and butter until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, beating on low speed until combined.
3. Stir in vanilla and salt. Beat until smooth and fluffy.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Frost the top with a generous amount of cream cheese frosting.
3. Top with the second layer and frost the entire cake.
4. Optional: Garnish with nuts, coconut, or cinnamon.

Cooking Notes

• Use freshly grated carrots for best flavor and moisture.
• Drain the pineapple well before adding it to the batter.
• Ensure cream cheese and butter are softened to room temperature for a smooth frosting.

Variations

Carrot Cake Cupcakes

• Bake batter in a lined muffin tin at 350°F (175°C) for 18-20 minutes. Frost when cooled.

Carrot Cake with Raisins

• Add 1/2 cup raisins to the batter.

Healthier Carrot Cake

• Replace half the oil with unsweetened applesauce and reduce sugar by 1/4 cup.

Frequently Asked Questions (FAQs)

Can I Make This Cake Ahead of Time?

Yes! Bake the cake layers up to 2 days ahead and store wrapped in plastic wrap. The frosting can be made up to 3 days ahead and refrigerated. Bring to room temperature before frosting.

Can I Freeze Carrot Cake?

Yes! Wrap unfrosted layers in plastic wrap and foil, and freeze for up to 3 months. Thaw before frosting. You can also freeze the frosted cake.

What Can I Substitute for Pineapple?

Use an equal amount of applesauce.

Can I Use a Bundt Pan?

Yes! Grease well and bake for 50-60 minutes, or until a toothpick inserted comes out clean.

Enjoy this delicious carrot cake! Share it with friends and family – it’s a guaranteed crowd-pleaser!