Carrot cake can be a tough one to master but with this recipe we promise you will end up with a moist, creamy slice of cake. A generous layer of cream cheese frosting and we’re sure this will become a summer time favorite.
How To Make Scott's Carrot Cake with Cream Cheese Frosting
- 1 3/4 cup white rice flour brown rice flour may be substituted
- 2 tsp wheat-free baking powder
- 1 1/2 tsp baking soda
- 2 tbsp ground cinnamon (or more to taste)
- 1 tsp salt
- 1 1/2 cup pecans toasted, finely chopped
- 8 oz can crushed pineapple drained
- 2 cup sugar
- 4 eggs
- 1 1/2 cup vegetable oil
- 2 cup carrots grated
For Cream Cheese Frosting:
- 1 lb confectioners’ sugar
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 1 tbsp genuine vanilla extract
- Whisk together dry ingredients. Combine oil, sugar and eggs; add dry ingredients, followed by carrots, pineapple and nuts.
- Pour into two well-greased, 9-inch round cake pans and bake approximately 55 minutes in a 350 degree oven or until cake tester comes out with slightly moist crumbs attached to it. You may also bake in a well-greased 9x13-inch pan. Cool.
- To make frosting, beat butter and cream cheese together until smooth; beat in vanilla until well-mixed. Gradually add confectioner's sugar until it is all incorporated. Frost cake.
Commonly Asked Questions
My cake isn’t smooth or moist, what am I doing wrong?
One of the biggest faux pas in making a carrot cake is grating your carrots too thick. While carrots are a large part of a carrot cake, you should be able to automatically detect them. Make sure you use the smallest setting on your grater for fine, thin strips of carrot. This will help you achieve a smooth, moist carrot cake.
Carrot cake with cream cheese frosting is a classic that many of us can't say no to! Now you can make it in the comfort of your very own home with just a few simple ingredients.