Carrot cake has been a beloved dessert for generations, but this recipe takes it to the next level. With a few unique ingredients and a little bit of love, this carrot cake will transport you to Dreamlight Valley, where the sun is always shining and the birds are always singing. So put on your apron and let’s get baking!
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions:
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth and creamy.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, chopped walnuts, and raisins.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans before removing and frosting.
Nutritional Information:
Serving Size: 1 slice
Calories: 430
Fat: 23g
Saturated Fat: 3.5g
Cholesterol: 55mg
Sodium: 400mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 36g
Protein: 5g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 1 hour 5 minutes
Equipment:
2 9-inch round cake pans
Measuring cups and spoons
Mixing bowls
Whisk
Electric hand or stand mixer
Rubber spatula
Cooling racks
Serving Suggestions:
This carrot cake goes great with a dollop of whipped cream or a scoop of vanilla ice cream. You can also top it with cream cheese frosting and chopped walnuts for a classic carrot cake look.
Variations:
If you’re feeling adventurous, try adding shredded coconut or chopped pecans to the batter. You can also swap out the raisins for dried cranberries or chopped dates.
Substitutions:
If you don’t have vegetable oil, you can use canola oil or melted coconut oil instead. If you’re not a fan of walnuts, try using pecans or almonds instead. And if you don’t have crushed pineapple, you can use applesauce or mashed banana as a substitute.
Storage:
This carrot cake will keep for up to 3 days in an airtight container at room temperature. You can also freeze it for up to 3 months.
Tips:
- Make sure to grease and flour your cake pans well to prevent sticking.
- Be careful not to overmix the batter, as this can result in a tough cake.
- If you’re using a stand mixer, be sure to scrape down the sides of the bowl periodically to ensure all ingredients are well combined.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting or sliding off.
Notes:
This recipe makes a classic two-layer carrot cake. If you want to make a three-layer cake, simply divide the batter evenly between three cake pans and adjust the baking time accordingly.
Frequently Asked Questions:
- Can I make this recipe gluten-free?
- Can I make this recipe vegan?
- Can I use a different type of nut?
Yes, you can substitute a gluten-free flour blend for the all-purpose flour in this recipe. Just be sure to use a blend that includes xanthan gum to help the cake hold together.
Yes, you can substitute flax eggs for the eggs in this recipe and use a vegan cream cheese frosting.
Yes, you can use any type of nut you like in this recipe.
Overall, this carrot cake recipe is a fun and delicious twist on a classic dessert. The combination of grated carrots, crushed pineapple, walnuts, and raisins creates a moist and flavorful cake that is sure to impress. So why not give it a try and transport yourself to Dreamlight Valley?