Ingredients: |
Ingredients: Ingredients:
For the Cake:
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* ½ teaspoon salt
* 2 teaspoons ground cinnamon
* 1½ cups granulated sugar
* 1 cup vegetable oil
* 4 large eggs
* 2 cups grated carrots
* 1 cup crushed pineapple, drained
* 1 cup chopped walnuts
For the Cream Cheese Frosting:
* 8 ounces cream cheese, softened
* ½ cup unsalted butter, softened
* 4 cups powdered sugar
* 1 teaspoon vanilla extract
For Garnish:
Extra chopped walnuts
|
Directions: |
Directions:Directions:
Prepare the Cake:
Preheat your oven to 350ºF. Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
In another bowl, beat the granulated sugar, vegetable oil, and eggs until well combined. Add the grated carrots and crushed pineapple, mixing until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
Prepare the Cream Cheese:
In a large bowl, beat the cream cheese and unsalted butter until smooth and creamy.
Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the cake generously with the remaining frosting.
Sprinkle extra chopped walnuts on top for added texture and decoration.
This Grandma's Carrot Cake is incredibly moist with visible bit of carrots and pineapple, and the smooth cream cheese frosting adds a delightful, nostalgic touch. The chopped walnuts provide a satisfying crunch, making this cake a heartwarming dessert for any occasion.
|
This recipe for Grandma's Carrot Cake is from