Grandma's Heirloom Carrot Cake is a timeless classic that brings warmth and nostalgia to any occasion. Packed with vibrant carrots and warm spices, this cake offers a delightful blend of textures and flavors that are irresistibly comforting.
Granulated sugar and brown sugar are used together to provide a balanced sweetness and a hint of molasses flavor. Vegetable oil keeps the cake moist without adding any unwanted flavors. Eggs act as the binding agent, giving the cake structure and richness. Vanilla extract enhances all the other flavors, adding depth to the cake.
All-purpose flour forms the base of your cake, while baking powder helps it rise. The trio of cinnamon, nutmeg, and ground ginger adds warmth and complexity. A pinch of salt balances the sweetness. Grated carrots are obviously the star, providing moisture and natural sweetness, while walnuts add a delightful crunch. Raisins introduce bursts of sweet chewiness, and crushed pineapple keeps the cake extra moist and adds a subtle tartness.
For the frosting, cream cheese and unsalted butter create a rich, creamy base. Powdered sugar sweetens it without grittiness, and vanilla extract adds a fragrant finish.
This cake shines on its own, but you can also serve it with a scoop of vanilla ice cream for an extra indulgent treat. Freshly brewed black tea or spiced chai can complement the cake's flavors beautifully.
Start by preheating your oven to 350°F (175°C), and prepare two 9-inch round cake pans by greasing them and dusting with flour. This ensures easy removal later.
In a large bowl, mix together the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition to ensure a smooth, cohesive mixture. Stir in your vanilla extract at this point.
In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring just until everything is combined. Be careful not to overmix.
Now, fold in the grated carrots, walnuts, raisins, and crushed pineapple. Ensure these ingredients are evenly distributed throughout the batter for consistent flavor and texture in every bite.
Divide the batter evenly between your prepared cake pans. Slide them into the preheated oven and bake for 30-35 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely. It's important they're fully cooled before frosting to prevent melting.
For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the mixture is fluffy and spreadable.
When your cakes are completely cool, it's time to assemble. Spread a generous layer of frosting between the layers, then cover the top and sides. Smooth it out with a spatula for a tidy finish.
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