The Best Carrot Cake

Carrot Cake with Cream Cheese Icing and Pecans -Photographed on Hasselblad H3D2-39mb Camera

Ingredients

3 cups carrots, finely shredded
8 ounces crushed pineapple, drained
2 cups all-purpose flour
1 cup chopped walnuts or pecans
1 cup vegetable oil
1 cup granulated sugar
3/4 cup light brown sugar, packed
4 large eggs
1 tablespoon orange zest
2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Preparation

Preheat oven to 350°F and lightly grease and flour two 9-inch round baking pans. Set aside.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg. Set aside.
In a large bowl, combine the oil and white and brown sugars and beat with an electric mixer on medium until combined. Add eggs, one at a time, beating well after each addition. Add orange zest and vanilla and continue beating until light and fluffy.
Slowly add in the flour mixture, beating until batter is even and smooth. Fold in carrots, pineapple, and walnuts and pour batter into the prepared pans.
Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Cool for 5-10 minutes before inverting onto a wire rack to cool completely.
Adorn with your favorite cream cheese frosting and enjoy!

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