Go Back
Carrot Cake

Carrot Cake

Carrot cake is a spiced, moist cake made with grated carrots and often topped with cream cheese frosting. It’s versatile, allowing for various customizations and healthy swaps without compromising its delicious flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12

Ingredients
  

  • 1/4 cup melted unsalted butter cooled, plus extra for greasing the pan
  • 1 cup crushed pineapple well-drained
  • 3 large eggs
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 pound carrots peeled and finely grated (about 3 cups, lightly packed)
  • 2 teaspoons freshly grated ginger
  • 2 cups all-purpose flour
  • 1 1/2 cups organic cane sugar
  • 1/2 cup lightly packed brown muscovado sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/3 cup finely diced crystallized ginger
  • 3/4 cup coarsely chopped toasted pecans
  • Cream Cheese Marshmallow Frosting recipe below
  • Fluff: 3 tablespoons water
  • 1/2 cup plus 2 tablespoons light corn syrup
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/2 vanilla bean seeds scraped and reserved
  • 2 large egg whites
  • Pinch of salt
  • Pinch of cream of tartar
  • 8 ounces cream cheese slightly softened
  • 1 stick unsalted butter slightly softened
  • 1 pound organic powdered sugar sifted twice
  • 2 cups Fluff
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F and prepare two 8-inch round cake pans by greasing, flouring, and lining them with parchment paper.
  • Finely chop the pineapple using a food processor and set it aside.
  • In a stand mixer, briefly beat the eggs, then add the oil, melted butter, vanilla, carrots, chopped pineapple, and grated fresh ginger. Mix until well combined.
  • In a separate bowl, whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg, and salt.
  • Add the wet mixture to the dry ingredients and mix until just combined.
  • Gently fold in the crystallized ginger and pecans.
  • Divide the batter equally between the prepared pans and bake until golden brown and a toothpick inserted into the center comes out clean, about 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack to cool completely. Remove the parchment paper before frosting.

Notes

Pepper Stability: Trim a small slice off the bottoms of the peppers to help them stand upright.
Microwave Prep: Partially cook the peppers in the microwave to speed up the baking process.
Even Browning: For evenly browned ground beef, spread it in a single layer in the skillet.