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Baking is truly an art form, and there’s nothing quite as satisfying as slicing into a beautifully baked cake, especially when it’s as delectable as the Ultimate Carrot Cake. This cake combines the natural sweetness of grated carrots and crushed pineapple with the sumptuous richness of cream cheese frosting, creating a dessert that is both moist and flavorful. Whether you are celebrating a birthday, hosting a family gathering, or simply treating yourself to something sweet, this carrot cake is a guaranteed crowd-pleaser that will leave your guests raving.

The Ultimate Carrot Cake – Moist & Flavorful!

Discover the secrets to baking the Ultimate Carrot Cake, a delightful fusion of moist grated carrots and crushed pineapple, topped with creamy cream cheese frosting. This cake is not only delicious but also a stunning centerpiece for any celebration. With a rich history dating back to medieval times, this recipe blends spices and nuts for added flavor. Follow our step-by-step guide to create this crowd-pleasing dessert that guarantees satisfaction in each bite. Perfect for birthdays, gatherings, or a special treat just for you!
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Ingredients
  

For the Carrot Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 cup vegetable oil

4 large eggs

3 cups grated carrots (about 6 large carrots)

1 cup crushed pineapple (drained)

1 cup walnuts (chopped) or pecans (optional)

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

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 for extra flavor)

For Garnish:

Extra walnuts or pecans (optional)

Carrot decorations (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Combine Wet Ingredients: In another bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots, crushed pineapple, and vanilla extract until evenly incorporated.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or pecans.

          Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

            Cool the Cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.

              Make the Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium speed. Add the vanilla extract and orange zest, mixing until everything is well combined and fluffy.

                Frost the Cake: Once the cakes are completely cooled, place one layer on a serving platter. 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 with the remaining frosting.

                  Garnish: If desired, top the cake with extra chopped walnuts or pecans, and arrange carrot decorations on top for a festive touch.

                    Serve: Slice and serve the cake at room temperature, and enjoy the moist and flavorful layers of this delicious carrot cake!

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