CARROT CAKE

Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cup all-purpose flour
1 teaspoon ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup chopped walnuts
3/4 pound carrots, grated
1/3 cup canned diced pineapple, drained

Cream Cheese Frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces confectioners' sugar

Instructions

1. Preheat MAXX to 325ºF.

2. Butter two 6-inch round cake pans and dust with flour.

3. Using an electric mixer, beat sugar, oil, eggs and vanilla together until pale yellow.

4. In another bowl, sift together flour, cinnamon, baking soda, and salt.

5. Add dry ingredients to wet ingredients.

6. Fold in walnuts, carrots, and pineapple by hand.

7. Divide batter equally between the 2 pans. Bake 30 to 35 minutes, or until a toothpick comes out clean.

8. Allow cakes to cool completely in the pans.

9. To make the frosting, use an electric mixer to beat cream cheese, butter and vanilla. Add confectioners’ sugar and beat until smooth.

10. Place 1 cake layer, flat side up, on a plate or cake pedestal. Using an offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the remaining frosting evenly on top of the cake.

11. Serve and enjoy!

4 servings
1 hour

 


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