Carrot Cake
Prep Time: 30 minutes | Cook Time: 50 minutes | Cooling Time: 20 minutes |Total Time: 1 hour, 40 Minutes | Serves: 10-12
Okay, let me give you a big red flag here… This cake is so chunky and moist that it will not cut those picture-perfect slices and stand upright on your plate. BUT! Hold onto your pants, or just stretch them out, because this is probably going to be the best carrot cake you’ve had! Yes, just a little biased here, since it was a recipe my grandfather handed down…
So the story goes something like this, and like most families, each retold story becomes a more elaborate version…
In his latter years, my grandfather worked with the Giles County (Tn) Extension Office. (I guess that’s why my mom was always pushing me into the 4-H activities.) Supposedly, this recipe has something to do with the Extension Office, but that’s one of those vague details. Anyway, our church was having some sort of baking contest and my grandfather entered this cake, baked in a 9×13 pan, not even frosted. When you see what this cake looks like, you’ll see it needs a covering. People passed by his cake and snickered at how badly it looked and no one believed it would taste any better than it looked. But, you guessed it… he won. People were amazed at how good it tasted. What they made fun of turned out to be the best of the best!
I wonder if there was a ribbon or some sort of prize… I never heard that ending…
There will be some prep work in this recipe. I strongly suggest you grate your own carrots instead of purchasing pre-shredded from the store. Those in the bag are a thicker texture and longer shreds. Just use a hand grater, and it will be a better result.
Chop up pitted dates into small-dice pieces. They are sticky! You’ll be cleaning them off your knife often, so be careful with a sharp blade.
You don’t have to, but I would toast the walnuts. They will not get that toasted taste by baking them in the cake. Toasting (not blackening) your nuts brings out their flavor. Again, it’s not necesary, but I like it personally.
And feel free to use your own favorite Cream Cheese Frosting! Most of us probably already have a go-to we love. Buttercream frosting would be super-yummy on this cake if you’re not into cream cheese flavor. Either way, I hope you enjoy this winner dessert.
Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3/4 cup avocado oil, or other neutral oil
- 1 cup dried dates, finely chopped
- 1 cup walnuts, chopped and toasted
- 1 cup crushed pineapple, drained very well
- 2 cups carrots, grated
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1 pounds confectioner's sugar, sifted (around 4 cups)
- 2 teaspoons vanilla extract
Instructions
Carrot Cake:
- Grease 2 8-inch round cake pans and cover the bottoms of the pans with parchment rounds. Grease the top of the parchment. Set aside.
- In a stand mixer bowl with the paddle attachment, combine the first 8 ingredients (flour through nutmeg).
- Add eggs, oil, and vanilla and mix on low until combined. Add dates, walnuts, and pineapple and combine on low.
- Add carrots and incorporate by hand. Divide the batter evenly into the 2 greased pans.
- Bake at 350 for 45 to 50 minutes. Begin checking at 40 minutes – toothpick inserted in middle of cakes come out clean.
- Cool in the pans on a rack for 20 minutes.
- Loosen the cake sides by running a sharp knife between cake and sides of the pan, all the way around. Flip one cake onto a cake stand. Flip the other onto a flat plate or cooling rack. Remove parchment paper and allow to completely cool.
- Once cooled, frost with Cream Cheese Frosting, or your favorite buttercream.
Cream Cheese Frosting:
- In a stand mixer with paddle attachment on medium speed, whip the cream cheese to loosen and fluff up.
- Add the butter and continue to blend until smooth, about 3 minutes.
- Turn the mixer down to low and add the vanilla.
- Keeping the mixer on low, slowly add the sifted confectioner’s sugar, one cup at a time. Once 3 cups have been added, check consistency and flavor. Add more sugar if needed.
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