Carrot Cake. How to make carrot cake from scratch. This cake is quick and easy to make, versatile and utterly delicious. It wasn't until recently that we realized just how much we love carrot cake.

Carrot cake is cake that contains carrots mixed into the batter. Most modern carrot cake recipes have a white cream cheese frosting. For the full Carrot Cake Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. You can cook Carrot Cake using 20 ingredients and 7 steps. Here is how you cook it.

Ingredients of Carrot Cake

You need of For the sponge:.
It's 250 g of self-raising flour.
It's 1 tsp of baking powder.
Prepare 1 pinch of salt.
Prepare 1 1/2 tsp of cinnamon.
You need 100 g of light brown sugar.
It's 150 g of caster sugar.
It's 150 g of vegetable oil.
It's 4 of eggs.
You need 1 tsp of vanilla extract.
You need 275 g of grated carrots.
You need 230 g of tin of pineapple chunks.
Prepare 75 g of walnuts, chopped.
You need of For the cream cheese frosting:.
You need 200 g of butter, room temperature.
It's 200 g of cream cheese, drained.
It's 500 g of icing sugar.
It's 1 tsp of vanilla extract.
Prepare of Zest of 1 orange.
It's of Walnuts for decorating.

This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. This truly is the best carrot cake recipe!

Carrot Cake instructions

Preheat the oven to 170 fan. Grease and line 3 8 inch cake tins, I use Trex to grease my tins..
Add the flour, baking powder, salt, and cinnamon to a large bowl. Whisk together the sugars, oil, eggs, in a separate large bowl, make sure everything is well combined. Add the flour mix to the wet ingredients and combine well..
Drain the pineapple, then blitz in a food processor, drain the pineapple again..
Fold in the pineapple, carrots, and walnuts to the cake mix. Equally, divide the mixture between the cake pans. Bake in the preheated oven for 18-20 minutes. Cool the cakes in the tins for 5-10 minutes, then turn out and allow to cool completely..
Meanwhile make the cream cheese frosting. Beat the butter and cream cheese together, once combined stop, do not overbeat (I use a stand mixer but you could use a hand mixer or make it by hand)..
Sift the icing sugar and add half to the butter mix along with the vanilla paste and orange zest, beat until combined, then add the second half of the icing sugar..
Add a little frosting to your cake board, attach you first layer of cake, cover with a layer of frosting, then another round of cake and continue until you have stacked all three cakes. You can then choose to cover the whole cake in frosting or just the top and decorate the top with walnut halves..

It's perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting. A wonderfully moist, perfectly spiced carrot cake recipe. With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the This Carrot Cake is from a reader, the lovely Dorothy of Tennessee in the States, a long-time. Spoon ¼ of the icing on top and spread in an even layer. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter!