Prize-Winning Carrot Cake

Carrot cake is a beloved dessert that transcends cultural boundaries, enjoyed in various forms across the globe. From the classic American version topped with cream cheese frosting to the spiced variations found in Middle Eastern cuisine, carrot cake has solidified its place as a staple of celebratory occasions. Its moist texture and rich flavors make it a popular choice for birthdays, holidays, and special gatherings, where it often serves as the centerpiece of dessert tables.

Discover the joy of baking with this Golden Harvest Carrot Cake recipe! Perfect for any celebration, this cake boasts a moist texture enriched with spices, grated carrots, and crushed pineapple. Topped with creamy, tangy cream cheese frosting, it’s as delightful to eat as it is to make. This step-by-step guide simplifies the baking process, making it accessible for bakers of all skill levels. Bring warmth to your dessert table and create lasting memories with this festive treat!

Print Recipe Pin Recipe

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

3 large eggs

1 cup vegetable oil

2 tsp vanilla extract

3 cups finely grated carrots (about 4-5 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

1-2 tbsp milk (to adjust consistency)

For Garnish:

Extra chopped walnuts or pecans

Shredded coconut (optional)

Edible flowers (for decoration, optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

Combine Wet Ingredients: In another bowl, beat the eggs, then add the vegetable oil and vanilla extract. Mixing well until combined.

Fold in Carrots and Pineapple: Add the finely grated carrots and drained pineapple to the wet ingredients, stirring until combined.

Combine Mixtures: Gradually add the wet mixture to the dry mixture, stirring until just blended. Do not overmix! If you’re using nuts, fold them in gently.

Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Once baked, remove from oven and let cool in the pans for 10 minutes before flipping them onto a wire rack to cool completely.

Make the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until incorporated. Add vanilla extract and milk, mixing until you reach your desired consistency.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second cake layer on top and apply a thin crumb coat of frosting around the sides.

Decorate: Finish with a thicker layer of frosting on top and around the sides of the cake. Garnish with additional nuts, shredded coconut, or edible flowers if desired.

Serve and Enjoy: Slice the cake and serve it up for a delicious celebration. Enjoy your prize-winning carrot cake!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 12 servings