Heritage Carrot Cake

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
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Heritage Carrot Cake is a delightful twist on the classic dessert, blending warm spices and a touch of fruit for a moist, flavorful treat. Perfect for holidays or any special occasion, this cake is sure to impress your family and friends with its rich taste and beautiful presentation.

Ingredients for Heritage Carrot Cake

The star of the show, carrots, bring natural sweetness and moisture that make this cake wonderfully tender. All-purpose flour forms the base, while baking powder and baking soda ensure a nice rise. A hint of cinnamon, ginger, and nutmeg infuse the cake with warm, inviting flavors. Granulated sugar and light brown sugar balance sweetness with a touch of depth. Vegetable oil keeps the cake moist, and eggs provide structure. A splash of vanilla extract enhances all the flavors. Walnuts add a crunchy contrast, while unsweetened applesauce and crushed pineapple contribute extra moisture and subtle fruity notes. For the frosting, cream cheese and unsalted butter create a creamy, tangy base, sweetened with powdered sugar and flavored with vanilla extract.

Tips & Tricks

  • Use freshly grated carrots for the best texture and flavor.
  • Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
  • For a more pronounced cinnamon flavor, add an extra half teaspoon.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra-special touch, serve with a hot cup of spiced chai tea, as the flavors complement each other wonderfully.

Frequently Asked Questions

Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in the fridge. Just frost before serving.
Can I freeze this cake?
Absolutely! Wrap the unfrosted cakes tightly in plastic wrap and freeze. Thaw completely before frosting.
What can I use instead of walnuts?
Pecans are a great alternative, or you can skip the nuts entirely if you prefer.

Heritage Carrot Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. This is key to ensuring your cakes don’t stick to the pans. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Give it a good whisk to evenly distribute the spices.

In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until they’re well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that lovely aroma.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cake dense, so go gentle here. Fold in the grated carrots, walnuts if using, applesauce, and crushed pineapple. These additions will keep your cake light and moist.

Divide the batter evenly between the prepared pans and bake in the preheated oven for 25-30 minutes. You'll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

Meanwhile, prepare the frosting by beating the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract until the frosting is creamy and smooth. Once the cakes are cool, frost them and stack them, decorating with additional walnuts if desired.

Why You'll Love This Recipe

  • Easy to prepare, even for beginners.
  • Moist and flavorful with a hint of spice and sweetness.
  • Includes hidden fruits and veggies for added nutrition.
  • Customizable with optional walnuts for a delightful crunch.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 1/4 cups granulated sugar
1/2 cup light brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups grated carrots
1 cup chopped walnuts (optional)
1/2 cup unsweetened applesauce
1/4 cup crushed pineapple, drained
For the frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until combined.
4. Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the grated carrots, walnuts, applesauce, and crushed pineapple.
7. Divide the batter evenly between the prepared cake pans.
8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. For the frosting, beat the cream cheese and butter together until smooth.
11. Gradually add the powdered sugar and vanilla extract until the frosting is creamy and smooth.
12. Frost the cooled cakes and stack them. Decorate with additional walnuts if desired.

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