Decadent Carrot Cake Delight
Experience the ultimate indulgence with this Decadent Carrot Cake Delight, a rich and moist dessert that has been cherished for generations. Drawing inspiration from a cherished vintage Betty Crocker recipe, this cake is enhanced with the natural sweetness of freshly shredded carrots and crushed pineapple, creating a harmonious blend of flavors and a delightful texture. With the addition of creamy pecans or walnuts, each bite is a testament to comfort and nostalgia. Top it off with a smooth cream cheese frosting that perfectly balances the sweetness of the cake, making it a showstopper for any occasion. Share it with family and friends, and revel in the joy it brings to your table. This cake is sure to become a favorite in your dessert repertoire.
12
Servings
200
Calories
11
Ingredients
Ingredients
All-purpose flour
2 cups (measured)
Sugar
1.5 cups (measured)
Mayonnaise (Hellman's recommended)
3/4 cup (measured)
Baking soda
2 teaspoons (measured)
Ground cinnamon
2 teaspoons (measured)
Salt
1/2 teaspoon (measured)
Ground ginger
1/2 teaspoon (measured)
Eggs
3 (beaten)
Crushed pineapple in juice
1 (8 ounce) can (undrained)
Finely shredded carrots
2 cups (about 4 medium carrots)
Chopped pecans or walnuts
3/4 cup (measured)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour the bottoms and sides of two 8 or 9 inch round cake pans.
2
In a large mixing bowl, combine all ingredients except for the carrots and nuts. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and continue mixing for 3 minutes, until the batter is well combined and smooth.
3
Gently fold in the finely shredded carrots and chopped pecans or walnuts until evenly distributed throughout the batter.
4
Divide the batter evenly between the prepared cake pans.
5
Bake in the preheated oven: 9-inch pans for 30-35 minutes and 8-inch pans for 40-45 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
6
Allow the cakes to cool in the pans for 10 minutes. Carefully remove them from the pans and transfer to a wire rack to cool completely, about 1 hour.
7
Once fully cooled, fill the layers with cream cheese frosting and frost the top.
8
Store any leftovers covered in the refrigerator.
Nutrition Information
9g
Fat
30.7g
Carbs
2.5g
Protein
13.3
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of Decadent Carrot Cake Delight?
This cake is a rich and moist dessert featuring a harmonious blend of freshly shredded carrots, crushed pineapple, cinnamon, and ginger, topped with smooth cream cheese frosting.
What inspired this carrot cake recipe?
This recipe draws inspiration from a cherished vintage Betty Crocker recipe.
How many servings does this recipe yield?
The recipe is designed to produce 12 servings.
What type of flour is used in this cake?
The recipe calls for 2 cups of measured all-purpose flour.
How much sugar is required for the batter?
You will need 1.5 cups of measured sugar.
What is the secret ingredient for maintaining moisture in this cake?
The recipe uses 3/4 cup of mayonnaise, with Hellman's specifically recommended, to ensure a moist texture.
How many eggs are needed for the Decadent Carrot Cake Delight?
The recipe requires 3 beaten eggs.
What leavening agent is used in this recipe?
The recipe uses 2 teaspoons of baking soda.
Which spices are included in the carrot cake batter?
The cake is spiced with 2 teaspoons of ground cinnamon and 1/2 teaspoon of ground ginger.
How much salt is in the recipe?
The recipe contains 1/2 teaspoon of salt.
Do I need to drain the crushed pineapple?
No, you should use one 8-ounce can of crushed pineapple in juice, undrained.
How many carrots should I shred for the cake?
You will need 2 cups of finely shredded carrots, which is approximately 4 medium carrots.
What types of nuts can be added to the batter?
You can use 3/4 cup of chopped pecans or walnuts.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
How should the cake pans be prepared?
Grease and flour the bottoms and sides of two 8 or 9 inch round cake pans.
What is the initial mixing process for the batter?
Combine all ingredients except carrots and nuts, beat on low for 30 seconds, then on medium for 3 minutes until smooth.
How are the carrots and nuts incorporated into the batter?
The finely shredded carrots and chopped nuts should be gently folded into the batter until evenly distributed.
How long do I bake the cake if using 9-inch pans?
For 9-inch pans, bake for 30-35 minutes.
How long do I bake the cake if using 8-inch pans?
For 8-inch pans, bake for 40-45 minutes.
How can I tell if the carrot cake is fully baked?
The cake is done when a toothpick inserted in the center comes out clean.
What is the cooling process once the cakes are out of the oven?
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely for about an hour.
What kind of frosting should be used?
The recipe recommends filling the layers and topping the cake with cream cheese frosting.
How should leftovers be stored?
Store any leftover cake covered in the refrigerator.
How many calories are in one serving of this carrot cake?
Each serving contains approximately 200 calories.
What is the fat content per serving?
There are 9 grams of fat per serving.
How many carbohydrates are in each slice?
Each slice contains 30.7 grams of carbohydrates.
How much sugar is in a single serving?
There are 13.3 grams of sugar per serving.
How much protein does a slice of this cake provide?
Each serving provides 2.5 grams of protein.
Is this recipe suitable for special occasions?
Yes, its rich flavor and decadent texture make it a showstopper for any occasion.
What equipment is needed to mix the batter?
An electric mixer is recommended for beating the initial batter to ensure it is well combined and smooth.