Instructions
- 1
Whisk all dry ingredients. Whisk oil, sugar and eggs separately. Combine.
- 2
Fold in grated carrot, pineapple and walnuts.
- 3
Bake in 3 pans at 350°F for 33-35 minutes until a skewer comes out clean.
- 4
Cool completely — this cake is very moist and needs full cooling or it will fall apart.
- 5
Make frosting: beat cream cheese and butter until extremely smooth. Add powdered sugar gradually.
- 6
Trim tops of cake layers flat. Spread frosting generously between each layer.
- 7
Apply thick crumb coat. Refrigerate 30 minutes. Apply final smooth coat.
- 8
Pipe rosettes on top, add whole walnuts, drizzle with caramel.
Baker's Tip
Drain the crushed pineapple very thoroughly — squeeze out every drop of juice. The pineapple adds incredible moisture and tenderizes the crumb but excess juice makes the batter too wet and the cake will not bake properly.
Frequently Asked Questions
Why does carrot cake use oil instead of butter?
Oil keeps the cake moist at refrigerator temperatures — butter-based cakes firm up and dry out when cold since butter solidifies. Since cream cheese frosted cakes must be refrigerated, oil is essential for a cake that stays moist and tender when served cold.
Can I leave out the pineapple?
Yes but the texture will be slightly drier. The pineapple adds natural sugars, moisture and enzymes that tenderize the gluten. If omitting, replace with 1/2 cup of shredded apple or 1/4 cup of unsweetened applesauce for similar moisture benefits.
How do I grate carrots without them being too wet?
Use fresh carrots, not pre-packaged shredded which has excess moisture. Grate on the large holes of a box grater. Do not squeeze or salt them — their natural moisture is exactly what the recipe needs. Pat lightly with a paper towel only if they seem very wet.
My cream cheese frosting is too soft and slides off the cake — what do I do?
Refrigerate the frosting for 30-45 minutes until it firms up. Then whip briefly with a mixer. Beat cream cheese and butter separately for 3 full minutes before combining — this extra beating is critical for stability. Cold cream cheese gives a firmer frosting than room temperature.
About This Recipe
The best carrot cake you will ever eat — three tall layers packed with grated carrot, pineapple, toasted walnuts and warm spices, bound with the most luxurious cream cheese frosting ever made. Topped with a walnut crown and gold caramel drizzle.
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