Spring is here, and with it comes the perfect opportunity to bake a delightful carrot cake! This flavourful cake is packed with fresh carrots and warm spices, making it a favourite for any spring gathering.
Ingredients
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 4 medium carrots)
• 1 cup crushed pineapple (drained)
• ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
3. In another bowl, beat together the oil and eggs until smooth. Stir in the grated carrots and crushed pineapple.
4. Gradually add the wet mixture to the dry ingredients, mixing until just combined. If you’re using nuts, fold them in gently.
5. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre comes out clean.
6. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
7. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
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