Carrot Cake in all its glory. This is my mom's favorite, she is always asking for this cake on her birthday and of course she gets what she wants. I've had insanely sweet carrot cakes and I'm happy to say that I found balance in all flavors, to make sure it wasn't too sweet. The cream cheese frosting did just that. I hope you enjoy it as much as my family does :)
1 ¾ cups sugar
1 ¼ cups vegetable oil
2 tsp vanilla extract
2 tsp cinnamon
2 hefty cups grated carrots (7 medium sized carrots)
¾ cup crushed pineapple, drain juice
½ cup chopped walnuts *optional
2 ½ cups flour
2 tsp baking soda
1 tsp salt
Cream Cheese Frosting
12 oz cream cheese, room temperature (1 package and a half)
1 stick butter, room temperature
½ tsp vanilla extract
2 ¼ cups confectioners sugar
Preheat the oven to 350 degrees F. Spray 2 round 9 inch baking pans with nonstick spray, line with parchment paper.
Whisk together the eggs, oil, sugar, vanilla extract, and cinnamon. Then, mix the carrots and crushed pineapple. Add the dry ingredients (flour, baking soda, and salt) and mix in the walnuts. Continue mixing until thoroughly combined.
Evenly pour into the baking pans. Bake for 45-50 min or until the toothpick comes out clean.
Let the cakes completely cool. Meanwhile, prepare the cream cheese frosting. Beat the cream cheese and butter until smooth. Add the vanilla extract and powdered sugar slowly. Once it all comes together creamy and smooth, its ready to frost.
Cut the tops of the cake for even layers. Add frosting on top of one of the cakes and spread all around. Then, add the next cake, top side down. Frost all around the cake, it doesn’t need to look perfect. Crumble the tops of the cake, sprinkle the crumble topping around the edge of the cake.
Place in the fridge to chill until time to slice. Eat at room temperature. Enjoy!