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- 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 4 large eggs - 1 cup vegetable oil - 3 cups grated carrots (about 5-6 medium-sized carrots) - 1 cup crushed pineapple, drained and patted dry - 1/2 cup chopped walnuts or pecans (optional) The base of the carrot cake is simple and easy to find. I love using all-purpose flour for a nice texture. The granulated sugar gives it sweetness, while the baking powder and baking soda help it rise. Ground cinnamon and nutmeg add warm flavors. Grated carrots add moisture and sweetness, and crushed pineapple makes it even better. - 1/2 cup unsalted butter, softened - 1 teaspoon ground cinnamon - 2 tablespoons maple syrup Cinnamon butter is the star of this cake. Using unsalted butter allows the spice and sweetness to shine through. Ground cinnamon adds warmth, and maple syrup gives a lovely, rich taste. This butter not only tops the cake but also adds a burst of flavor. - Chopped walnuts or pecans If you like a crunch in your cake, add chopped walnuts or pecans. They bring a nutty flavor that pairs well with the sweet cake. You can skip them if you want a smooth texture, but I highly recommend trying them! For the full list of ingredients and their measurements, check the Full Recipe. 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease two 9-inch round cake pans with butter or oil. Then, lightly flour them. This helps the cake slide out easily. 1. In a large bowl, mix the following: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt 2. Whisk these until smooth. Remove any lumps for a fluffy cake. 1. In another bowl, crack 4 large eggs. Beat them lightly. 2. Add 1 cup vegetable oil and 1 teaspoon vanilla extract. Whisk until smooth. 1. Pour the wet mixture into the dry mixture. Use a spatula to stir gently. 2. Fold in: - 3 cups grated carrots - 1 cup crushed pineapple, drained - 1/2 cup chopped nuts (optional) 3. Mix until well combined, but do not overmix. This keeps the cake light. 1. Divide the batter evenly between the two pans. 2. Place the pans in the oven and bake for 25-30 minutes. 3. Check doneness by inserting a toothpick; it should come out clean or with a few crumbs. 1. Once baked, take the pans out and let them cool for about 10 minutes. 2. Carefully invert the cakes onto wire racks. Let them cool completely to avoid sogginess. 3. To make the cinnamon butter, mix: - 1/2 cup softened unsalted butter - 1 teaspoon ground cinnamon - 2 tablespoons maple syrup 4. Spread the cinnamon butter on the top of one cooled cake layer. 5. Place the second layer on top and frost the top and sides with more cinnamon butter. For the full recipe, check out the details above. Enjoy the sweet and spicy flavors of this carrot cake! To get the best texture in your cake, avoid overmixing. Mixing too much makes the cake dense. Stir until the ingredients just come together. This keeps the cake light and fluffy. Pineapple adds moisture to your cake. Use drained and patted dry pineapple for balance. This helps the cake stay moist without being soggy. To make your carrot cake even better, try extra spices. You can add ginger or allspice for a unique twist. This can make your cake stand out. Adjust the sweetness based on your taste. If you like it sweeter, add a bit more sugar. Just remember, the cinnamon butter also brings sweetness. Serve your cake with whipped cream or ice cream. These pairings add a cool contrast to the warm spices. For decoration, sprinkle chopped nuts on top. You can also add a light dusting of cinnamon. This makes the cake look beautiful and inviting. Explore the [Full Recipe](#) for the complete guide to making this delightful treat! {{image_4}} You can easily make this cake gluten-free. Just use a gluten-free flour blend instead of regular flour. Look for blends that include xanthan gum for better texture. This option keeps the cake moist and delicious. If you want a new twist, try different nuts. Almonds or hazelnuts work great as alternatives to walnuts or pecans. You can chop them finely and add them straight into the batter. They add a lovely crunch and flavor to the cake. Want to make a vegan version? Swap the eggs for flax eggs or applesauce. Use vegan butter for the cinnamon butter instead of regular butter. This way, you keep all the flavor while making it plant-based. Your friends will never know the difference! For more details, check the [Full Recipe]. To keep your carrot cake fresh, store it in the fridge. Place the cake in an airtight container. This helps maintain its moisture and flavor. If you have leftover cinnamon butter, store it separately in the fridge too. It will stay good for about five days. For longer storage, freeze the cake. First, let it cool completely. Then, wrap each cake layer tightly in plastic wrap. After that, put them in a freezer-safe bag or container. This method prevents freezer burn. You can freeze the cake for up to three months. When ready to enjoy, thaw it in the fridge overnight. To enjoy your cake warm, you can reheat it easily. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with aluminum foil. This helps keep it moist as it warms. Heat for about 10-15 minutes. If you like, warm individual slices in the microwave for 15-20 seconds. Serve with fresh cinnamon butter for a delightful treat. Baking the carrot cake usually takes about 25 to 30 minutes. To check if it’s ready, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is done. Keep an eye on it toward the end of baking to avoid overcooking. Yes, you can make the batter ahead of time. Mix your wet and dry ingredients as usual. Store the batter in the fridge for up to 24 hours. Just remember to give it a gentle stir before pouring it into the pans for baking. Decorating a carrot cake can be fun! Start with a thick layer of cinnamon butter on top. You can also add chopped nuts, shredded coconut, or even a sprinkle of cinnamon. For a pop of color, consider adding some edible flowers or fresh fruit on top. Pineapple adds a nice sweetness and moisture to the cake. However, it’s not necessary. If you want to skip it, you can substitute it with extra grated carrots or applesauce. This will help keep the cake moist while still tasting great. To make the cake more moist, use fresh grated carrots. You can also add a bit more oil or an egg. If you want, try adding some yogurt or sour cream to the batter. These adjustments will help keep your carrot cake soft and delicious. In this article, I covered how to make a delicious carrot cake. We explored key ingredients like flour, sugar, and spices. I provided step-by-step instructions, including tips for texture and flavor. You can even try variations like gluten-free and vegan options. Remember, baking is about joy and creativity. So, have fun with it! Enjoy your carrot cake with loved ones, and don’t hesitate to try your own twists. Let your baking adventures begin!

Carrot Cake with Cinnamon Butter

Indulge in a slice of heaven with this Carrot Cake Delight topped with creamy cinnamon butter! This easy-to-follow recipe combines flavorful grated carrots, sweet pineapple, and warm spices for a dessert that is sure to impress. Perfect for any occasion, this cake will be a crowd-pleaser. Click through to discover how to bake and frost this delightful treat. Don't miss out on bringing this delicious recipe to your kitchen!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 cup vegetable oil

3 cups grated carrots (approximately 5-6 medium-sized carrots)

1 cup crushed pineapple, drained and patted dry

1/2 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For the Cinnamon Butter:

1/2 cup unsalted butter, softened to room temperature

1 teaspoon ground cinnamon

2 tablespoons maple syrup

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter or vegetable oil and then lightly flouring them to ensure easy release after baking.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk these ingredients together until fully blended and no lumps remain.

      Mix Wet Ingredients: In a separate bowl, crack the four large eggs and beat them lightly. Add the vegetable oil and vanilla extract to the eggs. Whisk together until you achieve a smooth and cohesive mixture.

        Combine Mixtures: Gradually pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently stir the mixtures together until just combined, taking care not to overmix.

          Add Carrots and Pineapple: With a gentle folding motion, incorporate the grated carrots, crushed pineapple (ensuring excess moisture is removed), and chopped nuts (if using) into the batter until they are evenly distributed throughout.

            Pour and Bake: Evenly divide the batter between the two prepared cake pans. Slide the pans into the preheated oven and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

              Cool the Cakes: Once baked, remove the cake pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Afterward, carefully invert the cakes onto wire racks to cool completely, which will prevent them from becoming soggy on the bottom.

                Make Cinnamon Butter: In a small mixing bowl, combine the softened unsalted butter, ground cinnamon, and maple syrup. Using a hand mixer or fork, mix these ingredients until they become smooth and creamy with a well-blended consistency.

                  Frost the Cake: Once the cakes are fully cooled, place one layer on a serving plate. Generously spread the cinnamon butter over the top. Position the second layer of cake on top of the frosted layer and cover the top and sides with more cinnamon butter for a decadent finish.

                    Decorate and Serve: For an elegant touch, sprinkle additional chopped nuts atop the frosted cake. Slice the cake into portions, serve, and enjoy the delightful flavors!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8-10

                        - Presentation Tips: Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delightful contrast to the warm spices of the cake!