Recipes Nugget Markets Signature Recipes
Riley's Carrot Cake
- Prep time
- 20 minutes PT20M
- Cook time
- 1 hour PT1H
- Yield
- 8 servings
- Difficulty
This classic carrot cake is sweet and moist, just the way it should be, with an added burst of brightness from diced pineapple!
Ingredients
Cake:
- Unsalted butter, for greasing pans
- 2 cups granulated sugar
- 1⅓ cups vegetable oil
- 3 eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups plus 1 tablespoon all-purpose flour, divided, plus more for dusting pans
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons kosher salt
- 1 cup raisins
- 1½ cups chopped walnuts, divided
- 1 pound (454 grams) carrots, grated
- ½ cup diced pineapple
Frosting:
- 1½ cups cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 pound powdered sugar, sifted
Preparation
Preheat oven to 350°F.
Grease two 9-inch round cake pans with butter. Line with parchment paper then butter and flour the pans.
For the cake, beat the sugar, oil, and eggs together in the bowl of an electric mixer with the paddle attachment until pale, then add vanilla. In another bowl, sift together 2½ cups flour, plus the cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix to combine.
Toss the raisins and 1 cup walnuts with 1 tablespoon flour, then fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans, set over a wire rack.
For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer with the paddle attachment until just combined, then add the powdered sugar and continue mixing until smooth.
To assemble, place the first cake layer in the middle of a cake board or stand, then use an offset spatula to spread frosting over the top in an even layer. Place the second cake layer on top, then spread the frosting evenly on the sides and top of the cake.
Decorate as desired with piped frosting designs and remaining chopped walnuts.