Delight in the rich flavors and moist texture of this ultimate classic carrot cake. Perfect for any occasion, this cake combines sweet carrots, tangy pineapple, and crunchy walnuts, all topped with a luscious cream cheese frosting. Whether you’re celebrating a special event or simply craving a sweet treat, this carrot cake is sure to impress and satisfy.
This carrot cake has become a beloved tradition in our household. Every time I bake it, the kitchen fills with a warm, spicy aroma that brings back cherished memories of family gatherings and celebrations. My husband and kids can’t resist sneaking a taste of the cream cheese frosting while it’s being prepared. This cake is a testament to the joy of baking and sharing delicious food with loved ones.
Ingredients
Carrot Cake:
- 3 cups (360 grams) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cups (300 ml) vegetable oil (or canola oil, grapeseed oil, etc.)
- 3/4 cup (180 ml) unsweetened chunky applesauce
- 1 teaspoon vanilla extract
- 2 cups (240 grams) shredded carrots (about 5 small carrots)
- 1 can (15 ounces / 425 grams) pineapple, drained and chopped
- 1 cup (120 grams) chopped walnuts
Cream Cheese Frosting:
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (227 grams) cream cheese, softened
- 1 1/2 cups (180 grams) powdered sugar
Directions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with nonstick spray.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Combine the Wet Ingredients: In a small bowl, whisk together the eggs, oil, applesauce, and vanilla extract.
- Combine and Fold: Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded carrots, chopped pineapple, and walnuts.
- Bake the Cakes: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for about 45 minutes, or until a tester inserted into the center of the cakes comes out clean. Set aside to cool.
- Prepare the Frosting: Once the cakes are cool to the touch, place the softened butter and cream cheese in a stand mixer fitted with the paddle attachment. Beat on medium-low speed until smooth and creamy, about 3 minutes. With the mixer running on low, gradually add in the powdered sugar. Beat on medium until light and fluffy, scraping down the bowl as necessary.
- Assemble the Cake: Remove the cooled cakes from their tins. Place one of the layers, flat side down, on a flat plate or cake stand. Spread with 3/4 cup of the cream cheese frosting. Top with another cake layer and spread with another 3/4 cup frosting. Top with the final layer.
- Frost the Cake: Using an icing spatula, spread the remaining frosting over the top and sides of the cake, creating decorative swirls in the frosting if desired.
- Decorate and Serve: Press chopped walnuts along the bottom edge of the sides of the cake. Store the cake, covered, in the refrigerator for up to 3 days. Serve at room temperature.
Notes:
- Substitutions: Feel free to substitute the walnuts with pecans or omit the nuts altogether if you prefer.
- Add-Ins: For a twist, add a handful of shredded coconut or raisins to the batter.
- Storage: The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
