Simply Wanderfull
This homemade carrot cake is so sweet & delicious. Made with finely shredded carrots, crushed pineapple, and a simple cream cheese frosting. It is a delightful dessert to serve for guests. I like to make the carrot cake in a 7×11 baking dish, no layers, just cake and frosting. Easy peasy!
If you like simple dessert recipes check out my recipe for my Citrus Olive Oil Cake To Brighten Your Day, or my quick Cranberry Bliss Snack Mix Recipe.
How do you like your carrot cake?
How do you like your carrot cake? Some prefer nuts, and raisins, crushed pineapple or all of the above! For me, I am a solid crushed pineapple and carrots only! I don’t like complicating the recipe. Think simple. This recipe is basic and if your preference is to add any of the extra ingredients above by all means go right ahead!
Tips & Tricks:
Here are a few secrets to this simple carrot cake that I find helpful for making this recipe absolutely delicious.
- Finely Grated Carrots: Use the finest side of a grater to shred carrots. This ensures they bake evenly and blend into the crumb, avoiding stringy textures.
- Crushed Pineapple: I love to add crushed pineapple to my carrot cake because it adds moisture and flavour that enhances the carrots.
- Use Spices: I like to keep it fairly simple and used cinnamon but I also like to use freshly grated ginger for a nice homey comforting taste.
- Use Cream Cheese Frosting. The cream cheese frosting adds a tangy contrast to the sweet cake that balances everything out so nicely.
Carrot Cake Recipe
Here is my recipe for Homemade Carrot Cake:
For the Cake:
- 3/4 cup vegetable oil
- 1 cups sugar 200 g
- 2 large eggs room temperature
- 1 cups flour 120 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoons ground cinnamon
- 1 1/2 cups grated carrots*
- 1/2 small can crushed pineapple lightly drained (4 oz)
- 1-1/2 cups Carrots *peeled and finely grated.
Cream Cheese Frosting:
- 1/2 stick softened salted butter
- 1/2 stick softened cream cheese 4 oz
- ¼ teaspoon salt
- 1/4 teaspoon almond extract optional
- 1 teaspoon vanilla
- 2 cups powdered sugar
Directions:
- Preheat oven to 350 degrees. Grease a 7×11 inch baking dish.
- To a bowl, whisk the vegetable oil and sugar together.
- Add the eggs and whisk until blended nicely.
- In a separate bowl, add flour, baking powder, baking soda, salt, and cinnamon,. Mix well.
- Add 1/2 the flour mixture to the wet mixture and stir in the flour blend. Now add the shredded carrots, and crushed pineapple.
- Now add the rest of the flour blend and mix everything until blended. No need to over mix.
- Pour the batter into the greased baking dish. Bake for 30-35 minutes or until a toothpick comes out clean in the middle of the cake. Allow the cake to cool before icing.
For the icing:
- To a bowl, add the butter and cream cheese. Blend the butter and cream cheese together using a hand-held mixer.
- Now add the salt, vanilla extract, and almond extract and blend together.
- Now slowly add in the powdered sugar until you get a beautiful icing.
- Spread this delicious icing over top of the cake and enjoy!
Homemade Carrot Cake With Cream Cheese Frosting
Ingredients
For The Cake
- 3/4 cup vegetable oil
- 1 cups sugar 200 g
- 2 large eggs room temperature
- 1 cups flour 120 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoons ground cinnamon
- 1 1/2 cups grated carrots*
- 1/2 small can crushed pineapple lightly drained 4 oz
- 1-1/2 cups Carrots *peeled and finely grated.
For The Cream Cheese Frosting
- 1/2 stick softened salted butter
- 1/2 stick softened cream cheese 4 oz
- ¼ teaspoon salt
- 1/4 teaspoon almond extract optional
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Grease a 7x11 inch baking dish.
- To a bowl, whisk the vegetable oil and sugar together.
- Add the eggs and whisk until blended nicely.
- In a separate bowl, add flour, baking powder, baking soda, salt, and cinnamon,. Mix well.
- Add 1/2 the flour mixture to the wet mixture and stir in the flour blend. Now add the shredded carrots, and crushed pineapple.
- Now add the rest of the flour blend and mix everything until blended. No need to over mix.
- Pour the batter into the greased baking dish. Bake for 30-35 minutes or until a toothpick comes out clean in the middle of the cake. Allow the cake to cool before icing.
For The Icing:
- To a bowl, add the butter and cream cheese. Blend the butter and cream cheese together using a hand-held mixer.
- Now add the salt, vanilla extract, and almond extract and blend together.
- Now slowly add in the powdered sugar until you get a beautiful icing.
- Spread this delicious icing over top of the cake and enjoy!
Enjoy a slice of delightful cake!
I hope that you enjoy this recipe for my carrot cake! I would love to hear from you. Send me a comment or ask me a question. I love chatting about food. Thank you for taking the time to read my blog article and happy baking!
