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To Die For Carrot Cake: A Flavor-Packed Dessert

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If you’re searching for a dessert that’s rich in flavor, incredibly moist, and topped with the dreamiest cream cheese frosting, this To Die For Carrot Cake is your answer.

 

Ingredients

Scale

  • 2 cups granulated sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • ½ teaspoon salt

  • 3 cups finely grated carrots (about 5 medium carrots)

  • 1 cup crushed pineapple, drained

  • Optional: 1 cup chopped walnuts or pecans, ½ cup shredded coconut

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • ½ cup unsalted butter, softened

  • 2 teaspoons vanilla extract

  • 3½ to 4 cups powdered sugar (depending on your preferred consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.

Step 2: In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.

Step 3: In a separate bowl, mix the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Fold in the grated carrots, crushed pineapple, and any optional add-ins like chopped nuts or coconut.

Step 5: Pour the batter evenly into the prepared pans. Bake for 35–40 minutes (for round pans) or 45–50 minutes (for a 9×13-inch pan), or until a toothpick inserted in the center comes out clean.

Step 6: Let the cakes cool in the pans for about 10 minutes, then remove them and let them cool completely on a wire rack.

Step 7: To make the frosting, beat together the softened cream cheese and butter until smooth. Add vanilla and gradually mix in the powdered sugar until you reach your desired consistency.

Step 8: Once the cake is completely cool, frost and decorate as desired.

Notes

Use freshly grated carrots—not pre-shredded. Pre-packaged carrots are too dry and don’t blend well into the batter. Don’t skip the pineapple—it’s the secret to ultra-moist texture. Be sure to drain it well, though, so you don’t water down the batter.

Nutrition

Keywords: Carrot Cake Recipe Homemade

Find it online: https://lyndyskitchen.com/to-die-for-carrot-cake-a-flavor-packed-dessert/