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    Carrot Cake

    Apr 5, 2017 / by Laney Schwartz / 14 Comments(updated Sep 21, 2020)

    Jump to Recipe·Print Recipe

    Carrot CakeThis post is so incredibly overdue. It literally has been sitting on my recipe to-do list for the past year! I had this carrot cake last year at THIS annual Easter/Passover (I know, awesome right?!) brunch at my friend’s parents house. Did you follow that?

    It doesn’t matter… The point is, she makes the most epic spread of food ever created and she finished it off with an incredible table of desserts with the most amazing carrot cake!! I said, “I gotta have this recipe!”

    Carrot CakeYou guys know me. I’m a chocolate girl through and through, but there’s something about this cake that is simply irresistible!

    Carrot CakeI mean, is it just me or do you also want to face plant into that creamy frosting?!

    Carrot Cake

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    Carrot Cake

    Carrot Cake

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    Description

    An irresistible Carrot Cake with cream cheese frosting.


    Ingredients

    Scale
    • 2 cups sugar
    • 8 1/2 ounce can crushed pineapple
    • 1 1/4 cup avocado oil
    • 4 eggs (at room temperature)
    • 1 teaspoon pure vanilla extract
    • 2 large carrots, peeled and grated
    • 1 cup chopped walnuts (optional)
    • 2 cups all purpose flour
    • 2 teaspoons ground cinnamon
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon salt

    Frosting

    • 1 box powdered sugar (1 pound)
    • 8 tablespoons unsalted butter (at room temperature)
    • 4 tablespoons cream cheese (at room temperature)
    • Pinch of salt
    • 1 teaspoon pure vanilla extract
    • 1/4 cup water (a little more or a little less depending on the consistency you like)
    • Sliced almonds (about 1 cup)

    Instructions

    1. Preheat oven to 350 degrees. Spray with baking spray two 8-inch cake pans and set aside. 
    2. In a large bowl mix together the sugar, pineapple, oil, eggs, and vanilla. Mix in the carrots and walnuts. Set aside. 
    3. In a separate bowl whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined. 
    4. Slowly add the dry ingredients to the wet and mix until just combined. 
    5. Pour the batter evenly between the two cake pans and bake for 35-45 minutes until a toothpick inserted into the center comes out clean. Once baked, remove cakes and cool completely before frosting. 
    6. While cakes are cooling, make the frosting. Whisk together the powdered sugar, butter, cream cheese, salt, and vanilla. Add water a little at a time until you reach the consistency you like. 
    7. When cakes are completely cooled, spread a thick layer of frosting on the flat (underside) surface of one of the cakes. Carefully place the other cake on top, with the flat sides facing each other. Frost the rest of the cake, then gently press the sliced almonds onto the bottom edge of the cake and sprinkle more on top for decoration. Serve and enjoy!

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    Filed Under: Cakes, Cupcakes & Cookies, Dessert Tagged With: Baking, Cake, carrot cake, Easter, Life is but a Dish

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Geeta

      December 11, 2020 at 6:34 pm

      This looks amazing!! I would like to try to make it as a holiday gift for my child’s teacher whose favorite dessert is carrot cake. Do you have recommendations on how to make a smaller cake? Thanks!!

      Reply
    2. Lina

      May 06, 2020 at 12:19 pm

      Can you use a 9 inch round pan? And veg oil?

      Reply
      • Life is but a Dish

        May 11, 2020 at 1:16 pm

        You would prob need two 9 in pans, I haven’t tried!

    3. Lina

      May 06, 2020 at 12:01 pm

      Can you use a 9 inch round pan?

      Reply
    4. Seema

      April 11, 2020 at 7:31 pm

      Can i use almond flour instead of all purpose flour?

      Reply
      • Life is but a Dish

        April 20, 2020 at 1:05 pm

        Yes, it will just change the texture

    5. Chahi

      April 11, 2020 at 5:22 pm

      Are the pineapples necessary?

      Reply
      • Life is but a Dish

        April 20, 2020 at 1:05 pm

        It helps with the sweetness and moisture

    6. Kylie

      April 16, 2017 at 8:37 am

      Is there intentionally no sugar?

      Reply
      • Life is but a Dish

        April 16, 2017 at 7:01 pm

        Omg I’m so sorry!! Just fixed!!

    7. Maria Dias

      April 08, 2017 at 11:26 am

      Looks wonderful and delicious.Where can you find avocado oil?

      Reply
      • Life is but a Dish

        April 09, 2017 at 2:27 pm

        Pretty much anywhere now! I buy mine at trader Joes but most grocery stores carry it. Or even online!

    8. Karly

      April 07, 2017 at 11:30 am

      Talk about GORGEOUS! This is seriously going to be a new Easter favorite, I can already tell. Cannot wait to try it out!

      Reply
    9. cakespy

      April 07, 2017 at 6:22 am

      PERFECT! I love carrot cake with pineapple!! This is officially easter bunny approved.

      Reply

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