Best Carrot Cake

The Golden Whisk Carrot Cake is not just a dessert; it is a cherished emblem of home baking that evokes warmth and nostalgia. This delightful cake has made its way into countless kitchens, often gracing tables at birthday celebrations, holiday gatherings, and family reunions. Its rich, moist texture combined with a symphony of flavors makes it a perennial favorite among dessert enthusiasts.

Discover the delightful Golden Whisk Carrot Cake, a perfect blend of moisture and flavor that evokes nostalgia. Made with grated carrots and crushed pineapple, this cake offers a taste of indulgence with a touch of health. Topped with creamy frosting, it’s sure to impress at any gathering. Celebrate life’s moments with this beloved recipe that balances sweet, spicy goodness with nutrients. Try it today! #CarrotCake #Baking #DessertRecipe #HomeBaking #GoldenWhisk #SweetTreats

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

4 large eggs

3 cups grated carrots (about 5-6 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 tsp vanilla extract

Cream cheese frosting (for topping; recipe below if desired)

Cream Cheese Frosting Ingredients:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

1-2 tbsp milk (as needed for consistency)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.

Mix Wet Ingredients: In another mixing bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until smooth.

Combine Mixtures: Gradually add the wet mixture to the dry mixture, stirring until just combined. Be careful not to overmix.

Add Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed throughout the batter.

Bake the Cake: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add in the powdered sugar and vanilla, mixing until incorporated. If the frosting is too thick, add milk a tablespoon at a time until you reach your desired consistency.

Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.

Serve and Enjoy: Slice the cake and enjoy its moist, flavorful goodness, perfect for celebrations or an indulgent treat!

Prep Time: 20 min | Total Time: 1 hr 15 min | Servings: 12