Delicious Carrot Cake with Creamy Buttercream Icing
Ingredients:
For the Carrot Cake:
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup granulated sugar
1 cup brown sugar, packed
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained
1/2 cup chopped walnuts or pecans (optional)
For the Buttercream Icing:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-4 tbsp milk or heavy cream
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Buttercream Icing:
In a mixing bowl, beat the softened butter until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the vanilla extract and 2 tablespoons of milk or cream. Beat until light and fluffy, adding more milk or cream as needed to reach your desired consistency.
To Assemble:
Place one cake layer on a serving plate or cake stand. Spread a layer of buttercream icing over the top.
Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream icing.
Optional: Garnish with additional grated carrots or chopped nuts.
Prep Time: 30 minutes | Cooking Time: 25-30 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: Makes one 9-inch layer cake
