Description
Paula Deen’s carrot cake blends Southern charm with rich, moist layers of spiced goodness. Cream cheese frosting crowns this classic dessert, inviting you to savor each delectable bite of comfort and tradition.
Ingredients
Scale
Dry Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (10 grams) baking soda
- 1 teaspoon (5 grams) salt
- 2 teaspoons (4 grams) ground cinnamon
- 1 teaspoon (2 grams) ground nutmeg
- ½ teaspoon (1 gram) ground ginger
Wet Ingredients:
- 4 eggs
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (240 milliliters) vegetable oil
- 2 teaspoons (10 milliliters) vanilla extract
Produce and Fruit:
- 3 cups (750 grams) grated carrots
- 1 (8-ounce / 226 grams) can crushed pineapple, drained
Instructions
- Prepare the oven by heating it to 350 degrees Fahrenheit (175 degrees Celsius). Thoroughly coat a 9×13 inch (23×33 centimeters) baking pan with grease and a light dusting of flour.
- Combine all dry ingredients in a medium mixing bowl, whisking together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger until evenly distributed.
- In a spacious mixing bowl, vigorously whip the eggs until they become light and airy.
- Gradually incorporate sugar, vegetable oil, and vanilla extract into the whipped eggs, continuing to beat until the mixture becomes thick and creamy.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until a smooth, uniform batter forms.
- Carefully fold in the freshly grated carrots and crushed pineapple, ensuring they are evenly distributed throughout the batter.
- Transfer the complete batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 40-45 minutes, checking doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- Remove the cake from the oven and allow it to rest in the pan for 10 minutes to facilitate easier removal.
- Carefully transfer the cake from the pan onto a wire cooling rack, letting it cool completely to room temperature.
- Once fully cooled, apply cream cheese frosting or your preferred frosting evenly across the top of the cake.
- Slice, serve, and savor the delightful carrot pineapple cake.
Notes
- Grate carrots fresh for maximum flavor and ideal cake texture, bypassing pre-shredded options.
- Thoroughly drain pineapple chunks to prevent soggy cake consistency and maintain perfect moisture balance.
- Bring eggs and butter to room temperature for smoother mixing and more uniform cake structure.
- Fold batter gently to avoid developing tough gluten, keeping the cake tender and light.
- Monitor baking closely around 35-minute mark, testing with a toothpick for perfect doneness.
- Allow cake to cool completely before frosting, ensuring smooth and stable icing application.
- Customize your creation by incorporating nuts, raisins, or coconut for personal flair and added texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 503 kcal
- Sugar: 36 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg