Carrot Cake IV
A classic Carrot Cake IV recipe that's moist, flavorful, and topped with a creamy cream cheese frosting. Perfect for any occasion!
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- 9-inch round cake pans
- Parchment paper
- Wire rack
Ingredients
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots about 3-4 medium carrots
- 0.5 cup crushed pineapple drained
- 1 cup chopped walnuts optional
- 0.5 cup raisins optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In another bowl, beat together the sugar, oil, eggs, and vanilla extract until well combined and slightly thickened.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the carrots, pineapple, walnuts, and raisins until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Chef's Tips:
• For a more intense carrot flavor, use freshly grated carrots instead of pre-shredded
• Avoid overmixing the batter to prevent a dense cake
• Serve with a dollop of whipped cream for an extra touch of indulgence
Food Safety:
• Ensure eggs are fresh and stored properly to avoid foodborne illness
• Store cake in an airtight container at room temperature for up to 3 days