Get ready to embark on a culinary journey that will make your taste buds dance and your dessert dreams come true! This isn't just another carrot cake recipe - this is THE carrot cake that will have your friends and family begging for seconds. Imagine a moist, decadent cake packed with fresh carrots, sweet pineapple, and crunchy walnuts, all wrapped in a cloud-like cream cheese frosting that's so irresistible, you'll understand exactly why it's called "To Die For"!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of cinnamon. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, beat together 1 cup of vegetable oil and 4 large eggs until fully combined and slightly frothy.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the 3 cups of grated carrots, 1 cup of crushed pineapple (make sure it is well-drained), and 1 cup of chopped walnuts. Mix until the ingredients are evenly distributed throughout the batter.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, you can prepare your favorite cream cheese frosting to complement the carrot cake. A simple recipe includes mixing 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with the remaining cream cheese frosting. You can decorate the top with additional chopped walnuts or grated carrots if desired.
- Slice the cake into 12 servings and enjoy your delicious "To Die For Carrot Cake"! Store any leftovers in an airtight container in the refrigerator.
Tips
- Always use fresh carrots and grate them yourself for the best texture and flavor.
- Make sure to drain the pineapple thoroughly to prevent excess moisture in the cake.
- Don't overmix the batter - this can lead to a tough, dense cake.
- Let the cake cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra moisture, you can add a splash of vanilla extract to the batter.
- Room temperature eggs blend more smoothly and create a better cake consistency.
- Store the cake in the refrigerator to keep the cream cheese frosting fresh and firm.
- For a decorative touch, reserve some chopped walnuts to sprinkle on top of the frosted cake.
Nutrition Facts
Calories: 397kcal
Carbohydrates: 54g
Protein: 6g
Fat: 17g
Saturated Fat: 2g
Cholesterol: 60mg
