Carrot Cake

Updated at: Wed, 24 Apr 2024 17:39:54 GMT

Step 1

Whisk together eggs, sugar, brown sugar, vegetable oil, melted unsalted butter, vanilla extract, ground cinnamon, ground nutmeg in a large mixing bowl.

Step 2

Add peeled and grated carrot and crushed pineapple (make sure to drain juice from the can), mix well. Then add all-purpose flour, baking soda, baking powder, kosher salt and chopped toasted pecan or walnut(optional), make sure it’s mixed thoroughly.

Step 3

Evenly divide the batter between two 8″ or 9″ baking pans that have been greased with baking spray/butter and lined with parchment circles. Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 4

Let the cakes sit in their pans for 10 minutes after baking, then invert them onto a cooling rack. Allow the cakes to cool completely before frosting.

Step 5

Combine room temperature unsalted butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free.

Step 6

Add vanilla extract and sprinkle salt into the bowl and stir well to combine. With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula).

Step 7

Once the two cakes have cooled completely, place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place the other cake layer top-side down on top. Spread the remaining frosting over the top and side of the cake. If you desired, you can save some of the frosting to pipe decorations onto the cake or press chopped carrot or chopped toasted pecans onto the frosting.

Step 8

Chill the cake for 30 minutes to set the frosting before slicing or cover with a cake cover, keep in the fridge, serve cold the next day (it can last up to 1 week in the refrigerator).

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