Get ready to embark on a culinary adventure that will transform your dessert game forever! This isn't just another carrot cake recipe - it's a mouthwatering masterpiece that combines the classic comfort of traditional carrot cake with a tangy lemon frosting that will make your guests beg for seconds. Imagine a perfectly moist cake packed with sweet carrots, crunchy walnuts, and a surprising hint of pineapple, all crowned with a silky, citrusy frosting that dances on your palate. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a show-stopping dessert that's both incredibly delicious and surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until well combined and set aside.
- In a large mixing bowl, combine vegetable oil and granulated sugar. Beat with an electric mixer until smooth and well incorporated.
- Add eggs one at a time to the oil and sugar mixture, mixing thoroughly after each addition until the batter becomes light and fluffy.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the lemon frosting, beat softened butter in a bowl until creamy and smooth.
- Gradually add powdered sugar and lemon juice, beating until the frosting is light, fluffy, and reaches a spreadable consistency.
- Once the cake is completely cooled, spread the lemon frosting evenly over the top and sides of the cake.
- Optional: Garnish with additional chopped walnuts or lemon zest before serving.
- Slice and serve at room temperature. Store covered in the refrigerator for up to 4 days.
Tips
- Always use fresh carrots and grate them yourself for the best texture and moisture.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For extra moisture, ensure your crushed pineapple is well-drained but not completely dry.
- Let the cake cool completely before frosting to prevent the lemon frosting from melting.
- Room temperature ingredients (eggs, butter) blend more smoothly and create a more uniform cake texture.
- For a professional finish, use an offset spatula to spread the frosting evenly.
- Toast the walnuts lightly before adding them to enhance their nutty flavor.
- Store the cake in an airtight container to maintain its moisture and freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 55mg
