This is my go-to recipe for Carrot Cake. It’s Ina Garten’s recipe and I usually leave out the raisins and walnuts since most people I know don’t like those ingredients. It’s a wonderful carrot cake recipe that is moist and tasty!
Carrot and Pineapple Cake
recipe from Ina Garten
Ingredients for the cake:
2 cups sugar
1 1/2 cups vegetable or canola oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated
1/2 cup diced pineapple
1 cup raisins (optional)
1 cup chopped walnuts (optional)
Ingredients for the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon vanilla
1 pound confectioner’s sugar
Preheat over to 350.
LINE the bottom of 2 round cake pans with parchment paper, and then grease and flour the pans.
Beat the sugar, oil and eggs together with a stand mixer until light yellow, and add the vanilla. In another bowl mix the flour, cinnamon, baking soda and salt.
Add the dry ingredients to the wet ingredients and mix until blended. If you are using the raisins and walnuts, toss with 1 tablespoon of flour before adding to the batter. Fold in the carrots and pineapple and mix well.
Divide the batter equally between the 2 pans and bake for 55-60 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before frosting. I usually stick my layers in the freezer to make frosting easier!
Cream Cheese Frosting:
mix the cream cheese, butter, and vanilla in the bowl of your mixer until combined. Add the powdered sugar and mix until smooth.
Frost your cake and ENJOY!