The Ultimate Carrot Cake
Happy Easter Foodie Fans! I am not lying when I say this is the best Carrot Cake ever. It's absolute perfection. No - it really is. And SUPER moist. It's one of those cakes where you take a bite and you have to just close your eyes and enjoy the rich spice and creamy cream cheese frosting.
Carrot Cake is definately my favorite cake. Yeah I can eat it whenever i want but Easter is the best Holiday to indulge in this baby.
I mean there's a pound of carrots in this cake and half a pineapple....it's like somewhat healthy!
So I made a really nice dinner for easter. With an appetizer, main course and two sides. And of course - this dessert! Can I just say, I ate this before and after? Is that such a bad thing? I even ate it for breakfast. Seriosuly, a slice of this cake and a nice cup of coffee....life can't get much better...well maybe on the beach overlooking the sunrise. Yeah, that would be the life.
Yes...those little black specks are Walnuts....adds such a nice texture. Unfortunately coconut isn't a fan in my home (I LOVE IT) so I couldn't add that into this cake but that would also be a great addition.
Ok - Ok! Enough of my talking...here's the recipe!
1 pound of carrots, peeled and grated
½ fresh pineapple minced, about 1 cup (keep all th juice) – or you can used canned crushed pineapple
2 c sugar
1 1/3 c vegetable oil
3 medium eggs (room temp)
1 Tbs vanilla extract
2 ½ c flour
2 tsp baking soda
2 tsp ground cinnamon
¼ tsp nutmeg
Pinch of salt
1 c chopped walnuts
2 (8 oz) packages cream cheese (room temp)
2 sticks of butter (room temp)
1 ½ tsp vanilla extract
¼ - ½ c or more confectioners’ sugar (depending on how sweet you want your icing)
½ c finely chopped walnuts
Preheat oven to 350 degrees. Grab 2 – 3 9 inch cake pans (I used 3) – butter, line with parchment paper, butter again and then flour.
Now get your carrots and pineapple prepped. Using canned pineapple is ok but I do not suggest using pre-shredded carrots. Once you have your carrots shredded (using a grater or food processor) and pineapple, set both aside.
In a medium bowl sift together the flour, baking soda, cinnamon, nutmeg and salt. Set aside.
In a stand mixer combine the sugar, oil, eggs and vanilla until well combined.
Slowly add in the flour mixture and mix until just combined, don’t over beat.
To the walnuts add a little flour to lightly coat them so they don’t sink in the batter, and then add to the mix.
Now add in the carrots and pineapple, mix until combined.
Pour the batter evenly between the cake pans, drop them a few times on the counter to burst any bubbles and bake for about 10 – 15 minutes (longer for 2 cake pans) To check, use a toothpick – when it comes out clean they’re done.
When done, let cool completely. No need to take them out of the pans.
When cooled it’s time for frosting!
Beat together the butter and cream cheese until combined and smooth. Add in the vanilla and confectioners’ sugar and beat until a nice smooth creamy consistency. I don’t like to use a lot of sugar in the frosting since the cake itself is on the sweeter side.
When ready to frost, place your first layer down, top with ¼ of the frosting, and gently smear (the cake is super moist so the crumbs will break off into the icing. Continue until all layers are frosted. When you are on the remaining layer, the top, spread the icing along all the sides to coat, it’s ok if the icing is see through in certain spots, we will cover that up! Just make sure your top looks pretty! I highly recommend an offset spatula.
When completely frosted, take a small handful of chopped walnuts and gently press along the sides of the cake, dragging your hand along. Some pieces will fall, you can grab those later. Continue until all the sides are coated in walnuts.
ENJOY!!!!! Happy Easter!!!