Carrot Cake
Carrot Cake
It’s a moist 3-layered cake infused with cinnamon, and made with freshly grated carrots, coconut, pineapple pieces, filled and topped with delicious cream cheese frosting for a divine taste
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Carrot Cake Recipe
Ingredients:
For the Cake (Three 8-inch Layers):
2½ cups (320g) all-purpose flour
2 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 tsp salt
1¼ cups (300ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
4 large eggs, room temperature
2 tsp vanilla extract
3 cups (300g) freshly grated carrots
1 cup (80g) sweetened shredded coconut
½ cup (60g) crushed pineapple, drained
1 cup (120g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
12 oz (340g) cream cheese, room temperature
¾ cup (170g) unsalted butter, room temperature
3½ cups (440g) powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions:
For the Carrot Cake:
For the Carrot Cake:
Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Mix the dry ingredients: In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Prepare the wet ingredients: In another large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
Add the grated carrots: Stir the grated carrots, shredded coconut, crushed pineapple, and chopped walnuts (if using) into the wet ingredients.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated and no streaks of flour remain.
Bake the cake layers: Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
For the Cream Cheese Frosting:
Beat the cream cheese and butter: In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy (about 2-3 minutes).
Add powdered sugar and vanilla: Gradually add the powdered sugar, vanilla extract, and salt. Beat on low speed until incorporated, then increase to medium speed and beat for 3-4 minutes until light and fluffy.
Assembly:
Assembly:
Level the cake layers: Once the cake layers have cooled completely, level the tops if necessary using a serrated knife.
Fill the cake: Place the first cake layer on a serving plate or cake board. Spread a generous layer of cream cheese frosting over the top of the layer.
Add the second and third layers: Place the second layer on top of the frosting and repeat the process. Then place the third layer on top.
Frost the cake: Apply a crumb coat (a thin layer of frosting) around the entire cake to seal in the crumbs. Refrigerate the cake for 15-20 minutes to set the crumb coat.
Finish frosting: Frost the entire cake with the remaining cream cheese frosting, smoothing the sides and top.
Optional Decorations:
Sprinkle chopped walnuts or pecans around the edges or on top of the cake for an elegant touch.
Add shredded coconut for extra texture.
Enjoy your moist, flavorful 3-layer Carrot Cake, filled with cinnamon, coconut, pineapple, and topped with a rich and creamy cream cheese frosting!
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