Description
Paula Deen’s carrot cake delights with Southern charm and tropical pineapple sweetness. Moist layers crowned with cream cheese frosting promise rich, comforting flavors that welcome you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, well-drained
- 4 large eggs
- 1 ½ cups (355 ml) vegetable oil
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) sugar
Spices and Leavening:
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
Frosting and Topping:
- 2 (8 ounces/226 g) packages cream cheese, room temperature
- 1 stick (113 g) salted butter, room temperature
- 1 (16 ounces/454 g) box powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (226 g) chopped pecans, divided (optional)
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C). Thoroughly coat three 9-inch round cake pans with grease and flour, then line their bottoms with parchment paper to ensure easy cake removal.
- In a spacious mixing bowl, meticulously combine the dry ingredients: all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt, creating a uniform mixture.
- Introduce eggs and vegetable oil to the dry ingredient mixture. Utilize a hand mixer to blend the components until they form a smooth, consistent batter. Gently fold in freshly grated carrots, drained crushed pineapple, and 1 1/2 cups of chopped pecans, distributing them evenly throughout the mixture.
- Carefully divide the prepared batter equally among the prepared cake pans, ensuring an even distribution. Place the pans in the preheated oven and bake for approximately 40 minutes. Test for doneness by inserting a toothpick into the center of the cakes – it should emerge clean. Once baked, allow the cakes to rest in their pans for 5 minutes before transferring them to a wire cooling rack.
- While the cakes cool, craft the creamy frosting. In a medium bowl, whip cream cheese, softened butter, pure vanilla extract, and powdered sugar using a hand mixer until the mixture becomes light and fluffy. Optional: incorporate an additional 1/2 cup of chopped nuts into the frosting for extra texture.
- Once the cake layers have completely cooled, begin the assembly process. Apply a generous layer of frosting atop each cake layer, carefully stacking them on a decorative serving plate. Completely cover the top and sides of the cake with the remaining frosting, creating a smooth finish. For a final touch, sprinkle additional chopped pecans around the cake for a delightful garnish and crunch.
Notes
- Save some extra crushed pineapple for garnishing the cake top or folding into cream cheese frosting for an extra burst of tropical flavor.
- Grate carrots fresh for maximum moisture and sweetness. Pre-shredded carrots from the store can be drier and less flavorful.
- Experiment with different nuts like pecans or walnuts for added crunch and depth. Toast them lightly before adding to intensify their natural oils and nutty taste.
- Room temperature ingredients blend more smoothly, helping create a uniform cake texture. Pull out eggs, butter, and cream cheese about 30 minutes before mixing.
- Check cake doneness by inserting a toothpick into the center. If it comes out clean with just a few moist crumbs, the cake is perfectly baked.
- Wrap leftover cake tightly in plastic wrap or store in an airtight container to maintain moisture for up to 5 days in the refrigerator.
- Use full-fat cream cheese for the richest, most luxurious frosting that spreads beautifully and holds its shape.
- Line cake pans with parchment paper for easy removal and to prevent sticking. Grease the paper edges for extra insurance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 34 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg