Savor a slice of this Easy Carrot Cake, where moist, rich flavors meet simplicity. I’ve combined grated carrots, sweet pineapple, and crunchy walnuts to create a delightful dessert that’s easy to make and irresistible.
Ingredients List:
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup vegetable oil
- 3 eggs, at room temperature
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups carrots, freshly grated
- 8 ounces canned crushed pineapple, drained
- ¾ cup shredded coconut
- 1 cup walnuts, coarsely chopped
- ¾ cup buttermilk, at room temperature
- 2 teaspoons vanilla extract
Cream Cheese Icing:
- 8 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
How to Make Easy Carrot Cake:
1. Prepare Your Baking Pans:
- Preheat your oven to 350˚F (175˚C).
- Grease two 9-inch round cake pans with butter or cooking spray. Line the bottoms with parchment paper for easy removal.
2. Prepare Ingredients:
- Grate the carrots finely and set aside.
- Coarsely chop the walnuts and set aside.
- Drain the crushed pineapple well to remove excess liquid.
3. Mix Wet Ingredients:
- In a large mixing bowl, whisk together the eggs, vegetable oil, buttermilk, sugar, and vanilla extract until the mixture is smooth and well combined.
4. Incorporate Dry Ingredients:
- Sift in the all-purpose flour, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture, ensuring there are no lumps but being careful not to overmix.
5. Add Flavor and Texture:
- Add the grated carrots, drained pineapple, chopped walnuts, and shredded coconut to the batter.
- Gently fold these ingredients in until they are evenly distributed throughout the batter.
6. Bake the Cake:
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Place the pans in the preheated oven and bake for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cakes; it should come out clean or with just a few moist crumbs.
7. Let the Cakes Cool:
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes.
- Carefully run a knife around the edges of the pans, then invert the cakes onto a wire rack. Peel off the parchment paper and let them cool completely.
8. Prepare the Cream Cheese Icing:
- In a mixing bowl, beat together the cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
- Gradually add the powdered sugar, beating continuously until the icing is smooth and spreadable.
9. Assemble and Decorate:
- Place one cake layer on a serving plate and spread a generous layer of cream cheese icing over the top.
- Place the second cake layer on top and spread icing over the entire cake, smoothing the sides and top.
- Optionally, use a piping bag fitted with a decorative tip to add finishing touches to the cake. You can also sprinkle chopped walnuts or a dash of cinnamon on top for decoration.
10. Serve and Enjoy:
- Slice the carrot cake into portions and serve on plates. This cake pairs wonderfully with a hot cup of tea or coffee.
Storage Tips: Store the carrot cake in a covered container at room temperature for 2-3 days or refrigerate for up to 4-5 days. To freeze, wrap the cake securely in plastic wrap and foil, and freeze for up to 4-6 months.
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