Carrot Cake has been a long-time celebration cake in my husband’s family. And why not? It’s moist and delicious and wonderful. I always frost mine with a Browned Butter Cream Cheese Frosting that takes it to a whole new level. So yummy! This past weekend at the Schell Sibs Gathering, I snuck out of bed early and enjoyed a piece with my coffee. Full of veg, fruit, and nuts, one could think it an excellent breakfast food, couldn’t they? Enjoy!
Carrot Cake
Generously serves 12.
Ingredients
- 2 1/2 cups (312 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup (213 g) packed light or dark brown sugar
- 1/2 (65 g) cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (260 g) shredded carrots (about 4 large peeled carrots)
- 1 cup crushed pineapple, drained
- 1 cup (125 g) chopped walnuts
- Browned Butter Cream Cheese Frosting
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.
- Mix the flour, baking powder, baking soda, salt, cinnamon, and other spices in a medium bowl. Set aside.
- Whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla in a large bowl.
- Add dry ingredients and mix until combined.
- Fold in the shredded carrots, pineapple, and walnuts.
- Spread batter into prepared pan. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean.
“Love love and cherish life. Also, just eat the cake.”
Aaron Paul