Let me provide a recipe for the Best Carrot Cake with some essential ingredients that ensure perfect moisture, texture, and flavor. The secret to this delicious cake lies in a combination of ingredients such as canola oil, crushed pineapple, and grated carrots.
To make a thinner batter, replace butter with canola oil.
The crushed pineapple adds a burst of flavors, texture, and moisture to every bite.
Grated carrots add sweetness and texture, while diced pecans provide a crunchy texture to the cake layers.
The addition of soured milk or buttermilk ensures that the cake layers are even more moist and delicious.
Cinnamon and nutmeg are added to give the cake a warm touch, and cream cheese frosting is used to enhance its taste.
I added chocolate chips and coconut flakes for that added crunch!
You can make it a few days ahead of time, and it can be stored in the fridge without drying out.
Making this cake is a breeze! Follow these simple steps:
First, preheat your oven to 350F/177C and line three 8-inch/20-cm baking pans with parchment paper. If you are using two pans, remember to increase baking time.
In a large mixing bowl, whisk together the oil, eggs, sugar, and vanilla on high speed for 3-4 minutes until the mixture is smooth. Add buttermilk and mix again for a minute.
In a separate bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cardamom. Add the dry ingredients to the cake batter and mix until the flour is just incorporated.
Stir in the crushed pineapple, pecans, and grated carrots with a rubber spatula. Divide the cake batter evenly between the prepared pans.
Bake the cakes for 28-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool on a wire rack before frosting.
Once the cake layers have cooled, use a long serrated knife to level the tops if needed. Prepare a batch of my ‘Cream Cheese Frosting’ and spread a generous amount between each layer. Smooth the frosting over the top and sides. Use French star tip #8 to garnish the top with dollops and transfer any remaining frosting.