Indulge in a slice of moist, spice-filled carrot cake. This homemade carrot cake contains a rich color and dense texture that will make it a favorite dessert after family meals. This Carrot Cake Recipe with Pineapple is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.
Carrot Cake Recipe with Pineapple
This recipe contains crushed pineapple and orange zest, which makes the cake all the more flavorful.
2 cups sifted unbleached all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1 cup oil
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
4 large eggs
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
3 cups lightly packed, finely shredded carrots
8 ounces crushed pineapple, drained
1 cup toasted chopped walnuts
Cream cheese frosting
Toasted coconut, to garnish (optional)
1. Preheat the oven to 350° F. Thoroughly grease and flour a 9- by 13-inch baking pan.
2. Sift flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg into a medium bowl.
3. Beat the oil, granulated sugar, and brown sugar in a large bowl until thoroughly combined. Add the eggs, one at a time, beating well after each addition. Add the mixture, mixing just until batter is smooth and blended. Fold in the carrots, pineapple, and walnuts. Spoon the batter into the prepared pan.
4. Bake for 35 minutes, until a tester inserted into the center of the cake comes out clean.
5. Cool the Carrot Cake on a wire rack.
6. Frost with cream cheese frosting when completely cool. Sprinkle with the toasted coconut if desired.
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Excerpted from Farm Anatomy, text and illustrations (c) by Julia Rothman, used with permission from Storey Publishing.