Name: Carrot Cake
Prep time: 30 min
Cook time: 38 min
Total time: 68 min
Yield: 10 servings
Cuisine: Canadian
Ingredients: 300 g carrot (peeled and finely grated); 240 g All-purpose flour (spooned and leveled); 2 tsp Baking powder; 1 tsp baking soda; 2 tsp Ground cinnamon; 1/2 tsp fine salt; 3 eggs Egg (at room temperature); 180 g granulated sugar; 160 ml vegetable oil (neutral-flavored); 2 tsp vanilla extract; 180 g Pineapple (well drained); 100 g Walnut (toasted and coarsely chopped); 225 g cream cheese (softened); 120 g icing sugar (sifted); 1 tbsp Lemon juice (freshly squeezed)

Come preparare

Heat the oven to 175°C. Grease two 20 cm round cake pans, line their bases with parchment, and lightly flour the sides.

Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl until evenly combined and no spice pockets remain.

In a large bowl, whisk the eggs and sugar for about 1 minute, then whisk in the oil and vanilla until glossy. Stir in the grated carrot, drained pineapple, and walnuts.

Fold the dry mixture into the wet mixture just until no dry streaks remain; do not overmix. Divide the batter evenly between the prepared pans.

Bake for 35 to 38 minutes, rotating the pans once, until the centers spring back lightly and a skewer inserted in the middle comes out with a few moist crumbs.

Golden carrot cake layers tested with a skewer for doneness.

Immagine generata dall'IA

Cool the cakes in their pans for 15 minutes, then turn them onto a rack, peel away the parchment, and cool completely before frosting.

Beat the softened cream cheese until smooth. Add the icing sugar and lemon juice, then beat just until thick and spreadable.

Place one cake layer on a serving plate and spread with one-third of the frosting. Set the second layer on top, cover the top and sides with the remaining frosting, and chill for 30 minutes to set.

Two-layer carrot cake covered with cream cheese frosting on a cake stand.

Immagine generata dall'IA

Perché questa ricetta funziona

Finely grated carrots and crushed pineapple provide moisture, while oil keeps the crumb tender even when chilled. Cinnamon and toasted walnuts add warmth and contrast to the bright, tangy frosting.