Trust me. I’m not exaggerating with the title. You NEED to try this recipe. I baked this cake on Easter Sunday – and I can confidently say it was a hit amongst my family and our family friends. It is perfectly spiced, moist, and effortless to make. You can find most of these recipes in your pantry already!
So, here’s what you’ll need.
Makes: 10 servings
Prep time: 15 minutes Baking time: 35 minutes
- 3-1/4 cup of grated Carrots
- 3/4 cup of Brown Sugar
- 1/2 cup of Raisins (optional)
- 2 eggs
- 1/2 cup of White Sugar
- 1/2 tsp of Honey
- 1/2 cup of Vegetable Oil
- 1 tsp of Vanilla Extract
- 1/2 cup of Crushed Pineapple (Canned or Fresh)
- 1-3/4 cup of of All Purpose Flour
- 1 tsp of Baking Soda
- 1/2 tsp of Salt
- 3 tsp of Ground Cinnamon
Preheat your oven to 175º C.
In a bowl, combine your carrots, brown sugar, honey, and 1 tsp of your cinnamon. Let it sit aside.
In a large bowl, mix in the white sugar, vegetable oil, vanilla, and beat in your eggs one at a time. Fold in your crushed Pineapple. Make sure your Pineapple is well-drained!
Add your dry ingredients (flour, baking soda, salt, cinnamon) to your wet mixture. Fold in the ingredients. Be careful not to overmix as this will simply release extra gluten and make your cake more dense and chewy than intended.
Finally, stir in your carrot mixture! You can add some chopped walnuts for an added crunch, or some raisins. Next, pour into greased cake pans and bake for 30 minutes.
Let your cake cool on the counter for 10-15 minutes, before adding any frosting.
Since I was out of cream cheese frosting, I decided to opt-out for some buttercream frosting! Nevertheless, it was a great substitute, but all real cake lovers know nothing beats a good cream cheese frosting!
Once you add your frosting, add some more chopped walnuts or carrots on top for a ‘finished’ carrot cake look.
Enjoy your delicious cake!