Carrot Cake Recipe

Some people love it, some people hate it. I’m in the “I LOVE CARROT CAKE” camp, what about you? This recipe is my go to carrot cake recipe and is so moist and delicious that I just can’t get enough.


In my early early days of trying to ‘find myself’, I tried my hand in becoming a baker. I worked for a short stint as a bakers assistant in a high end grocery store in Menlo Park called Draeger’s. My job was to help with the cakes and pies. This is an adaptation from the carrot cake recipe that was served there.

So, are you in or out? Love it or hate it? 🙂

I hope you love it and love this recipe! Enjoy!

Carrot Cake

Ingredients

  • 1 cup walnuts (chopped (plust more for decorations/topping if desired))
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup vegetable oil
  • 3 eggs
  • 1 1/2 cup granulated sugar
  • 1 1/2 teaspoon vanilla
  • 1 cup carrots (shredded)
  • 1/2 cup crushed pineapple

Note

Adapted from a recipe I used when working as a baker at Draeger's Market in Menlo Park, way way back in time.

Directions

Step 1
In small bowl, mix 1 tsp flour with the walnuts. Set aside. (this keeps the walnuts from sticking together in clumps)
Step 2
In a medium bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside
Step 3
In a standup mixer, using the standard beater attachment, combine oil, eggs, sugar and vanilla. Beat for 30 seconds or so, or until combined and creamy. Add the carrots and pineapple and mix. Then add the flour mixture slowly until fully combined. Add the walnuts and mix.
Step 4
Grease and flour your cake pans and pour into the cake pans. This recipe will make 1 bundt cake or 3 9" cakes, or about 20-24 cupcakes). Bake at 350 degrees until toothpick comes out clean. For the mini-cupcakes: about 8-12 minutes; regular cupcakes: about 12-15 minutes, 9" cakes: about 20-30 minutes and the bundt cake about 20-35 minutes.
Step 5
Remove from oven and let cool for 10 minutes before removing from the pan. Depending on the type of icing you choose, you can either frost right away (if it's more of a glaze) or wait until cooled. Best with cream cheese frosting.

Cream Cheese Frosting

By author Dish Ditty

Ingredients

  • 8oz Cream Cheese (softened to room temperature)
  • 8oz Butter (softened to room temperature)
  • 1lb Powdered Sugar
  • 2 teaspoons Vanilla

Directions

Step 1
Cream butter until smooth and creamy. Add the cream cheese and beat until mixed, but do not over beat. Add the vanilla and then add the powdered sugar slowly. Beat until combined. Perfect for carrot cake or red velvet cupcakes.

Carrot Cake Recipe by Dish Ditty Recipes

Carrot Cake Recipe by Dish Ditty Recipes

Carrot Cake Recipe by Dish Ditty Recipes

Carrot Cake Recipe by Dish Ditty Recipes

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