This classic King Arthur carrot cake is a moist, comforting dessert packed with warm spices like cinnamon and nutmeg. The batter is enriched with vegetable oil for tenderness and studded with shredded carrots, crushed pineapple, sweet coconut, and crunchy nuts. It strikes the perfect balance between sweet and savory, making it an ideal treat for brunches, holiday gatherings, or cozy weeknight desserts. The recipe is straightforward to follow, requiring just a single bowl for the batter. Serve it with a generous layer of tangy cream cheese frosting to complement the rich, spiced cake. It’s a timeless favorite that brings homemade warmth to any table.
King Arthur Carrot Cake
Description
This classic King Arthur carrot cake is a moist, comforting dessert packed with warm spices like cinnamon and nutmeg. The batter is enriched with vegetable oil for tenderness and studded with shredded carrots, crushed pineapple, sweet coconut, and crunchy nuts. It strikes the perfect balance between sweet and savory, making it an ideal treat for brunches, holiday gatherings, or cozy weeknight desserts. The recipe is straightforward to follow, requiring just a single bowl for the batter. Serve it with a generous layer of tangy cream cheese frosting to complement the rich, spiced cake. ItâÂÂs a timeless favorite that brings homemade warmth to any table.Ingredients
Directions
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Preheat oven to 350°F (175°C). Lightly grease and flour a 10x14-inch cake pan, a 9x13-inch cake pan, or three 8-inch round cake pans.
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In a large bowl, beat vegetable oil, eggs, vanilla, and sugar together for at least 2 minutes until well combined.
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In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Add the dry ingredients to the wet ingredients and stir until just blended; do not overmix.
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Drain the crushed pineapple well. Fold the shredded carrots, drained pineapple, coconut, chopped nuts, and raisins into the batter gently.
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Pour the batter evenly into the prepared pan(s).
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Bake for 35-40 minutes if using a 10x14 pan, 45-50 minutes for a 9x13 pan, or 25-30 minutes for 8-inch round pans. Test for doneness by inserting a toothpick into the center; it should come out clean.
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Cool the cake in the pan for 10 minutes, then remove from the pan and allow to cool completely on a wire rack before frosting.
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Spread with cream cheese frosting once the cake is completely cool.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 167kcal
- % Daily Value *
- Total Fat 9.8g16%
- Saturated Fat 2.6g13%
- Cholesterol 15.5mg6%
- Sodium 423.3mg18%
- Total Carbohydrate 18.7g7%
- Dietary Fiber 1.3g6%
- Sugars 9.3g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
