Save It A whimsically moist carrot cake bursting with flavor and crowned with a playful, over-the-top cream cheese frosting.
I baked this carrot cake for a friend's colorful birthday party and the chaotic frosting sparked endless laughter around the table. It's a showstopper that never fails to bring out smiles.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 2 tsp
- Baking soda: 1 ½ tsp
- Salt: ½ tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: ½ tsp
- Ground ginger: ½ tsp
- Granulated sugar: 1 ¼ cups (250 g)
- Light brown sugar: ½ cup (100 g), packed
- Vegetable oil: 1 cup (240 ml)
- Eggs: 4 large
- Vanilla extract: 1 tsp
- Grated carrots: 2 ½ cups (250 g)
- Chopped walnuts: ½ cup (60 g)
- Shredded coconut: ½ cup (50 g)
- Crushed pineapple: ½ cup (80 g), well-drained
- Golden raisins: ½ cup (80 g)
- Cream cheese: 8 oz (225 g), softened
- Unsalted butter: ½ cup (115 g), softened
- Vanilla extract (for frosting): 1 tsp
- Orange marmalade: 2 tbsp (for a zesty chaos)
- Powdered sugar: 3 cups (360 g), sifted
- Rainbow sprinkles: ½ cup (60 g)
- Chopped pecans: ⅓ cup (40 g), optional
Instructions
- Prep the pans:
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients:
- In a large bowl, beat together granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine wet and dry:
- Gradually fold the dry ingredients into the wet mixture until mostly combined.
- Fold in add-ins:
- Gently fold in grated carrots, walnuts, coconut, pineapple, and raisins until evenly distributed.
- Bake the cake:
- Divide the batter evenly between prepared pans. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes:
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the frosting:
- Beat cream cheese and butter together until fluffy. Add vanilla and orange marmalade, mixing well. Gradually beat in powdered sugar until smooth and creamy.
- Add the chaos:
- Fold in half the sprinkles and pecans (if using) for a riot of color and texture.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides.
- Decorate:
- Scatter the remaining sprinkles and extra pecans over the cake for a truly chaotic finish.
Save It When my curious nephew tried this cake, he declared it "the best rainbow mess ever." It turned into a sugar-flecked giggle-fest that is now a family birthday tradition.
Required Tools
Two 8-inch (20 cm) round cake pans, mixing bowls, electric mixer, whisk, spatula, cooling rack.
Allergen Information
Contains eggs, gluten (wheat), dairy (cream cheese, butter), and tree nuts (walnuts, pecans). Check all packaged ingredients for potential cross-contamination.
Nutritional Information
Calories: 470, Total Fat: 25 g, Carbohydrates: 59 g, Protein: 5 g (per serving).
Save It This carrot cake is a pure celebration in slice form. Serve chilled for maximum creamy chaos!
Common Questions About Recipes
- → What spices are used in the carrot cake?
Cinnamon, nutmeg, and ginger combine to give the cake its warm and inviting flavor profile.
- → Can I substitute the nuts in the cake?
Yes, walnuts can be swapped with pistachios, or omitted entirely for a nut-free option, adding extra coconut or raisins instead.
- → How should I prepare the frosting for best texture?
Beat cream cheese and butter until fluffy before gradually incorporating powdered sugar and orange marmalade for a smooth, creamy finish.
- → What baking pans are recommended?
Two 8-inch round cake pans are ideal for even baking and lifting layers easily during assembly.
- → How can I make the cake more whimsical?
Add candied ginger to the batter or increase colorful sprinkles and pecans on the frosting for a playful touch.