Prize-Winning Carrot Cake

Carrot cake has long been a beloved dessert in the world of baking, capturing the hearts of many with its unique combination of flavors and textures. Its moist crumb, subtle sweetness, and the warm spices that often accompany it make carrot cake a perennial favorite for both casual gatherings and formal occasions. This delightful dessert not only stands out for its taste but also for its versatility, allowing bakers to incorporate a variety of ingredients to customize it to their liking.

Discover the ultimate Heavenly Dream Carrot Cake recipe that elevates this classic dessert to new heights. Made with fresh grated carrots and crushed pineapple, this cake delivers incredible moisture and flavor. Spiced with cinnamon and nutmeg, it’s a perfect balance of sweetness and comfort. Customize it with nuts or dried fruits for a personal touch. This versatile cake is ideal for gatherings or an indulgent treat at home, making it a must-bake for any occasion!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

3 cups finely grated carrots (about 6 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 cup raisins or currants (optional)

For Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Zest of 1 orange (optional)

Instructions

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

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

In another bowl, mix the vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.

Fold in the grated carrots, crushed pineapple, and if using, chopped nuts and raisins or currants. Mix until evenly distributed.

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans for about 10 minutes. Then remove from pans and transfer to wire racks to cool completely.

While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until creamy.

Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract and orange zest, if using.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.

Place the second cake layer on top of the frosted layer and frost the top and sides of the entire cake.

Optional: Decorate the top with additional chopped nuts, carrot decorations, or orange zest.

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices