This classic carrot cake recipe proves you don’t need pineapple to achieve a tender, flavorful crumb. By focusing on the natural sweetness of grated carrots and the warmth of cinnamon, this dessert offers a pure, home-baked taste. The addition of chopped pecans provides a delightful textural contrast to the soft cake. It is perfect for weekend brunches, family gatherings, or simply as a comforting treat with coffee. The recipe is straightforward, requiring just simple pantry staples like flour, sugar, and vegetable oil. Skip the canned fruit for a cleaner flavor profile that lets the spices shine. It’s a reliable favorite that delivers consistent results every time you bake it.
Carrot Cake W/O Pineapples
Description
This classic carrot cake recipe proves you don't need pineapple to achieve a tender, flavorful crumb. By focusing on the natural sweetness of grated carrots and the warmth of cinnamon, this dessert offers a pure, home-baked taste. The addition of chopped pecans provides a delightful textural contrast to the soft cake. It is perfect for weekend brunches, family gatherings, or simply as a comforting treat with coffee. The recipe is straightforward, requiring just simple pantry staples like flour, sugar, and vegetable oil. Skip the canned fruit for a cleaner flavor profile that lets the spices shine. It&# 226;ÂÂs a reliable favorite that delivers consistent results every time you bake it.Ingredients
Directions
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Preheat the oven to 325ðF (165ðC).
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Grease and flour three 8-inch round layer pans or one large bundt pan.
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In a large bowl, whisk together the sugar and vegetable oil until well combined.
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Add the beaten eggs to the sugar mixture and mix until smooth and emulsified.
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In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined and smooth.
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Fold in the grated carrots and chopped pecans evenly throughout the batter.
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Divide the batter evenly among the prepared pans.
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Bake for 30 minutes if using layer pans, or 1 hour if using a bundt pan.
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Check for doneness by inserting a knife into the center; it should come out clean.
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Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
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Once completely cool, frost with cream cheese frosting if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 2192.7kcal
- % Daily Value *
- Total Fat 134.8g208%
- Saturated Fat 19.1g96%
- Cholesterol 0.0mg0%
- Sodium 5353.0mg224%
- Total Carbohydrate 240.2g81%
- Dietary Fiber 15.4g62%
- Sugars 131.3g
- Protein 19.2g39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
