1/2 cup (115 g) diced pineapple, fresh or canned and drained
Frosting
3⁄4 pound (340 g) cream cheese, at room temperature
1⁄2 pound (230 g) butter, at room temperature
1 teaspoon (4.9 ml) vanilla extract
4 1/2 cups (562 g) powdered sugar, sifted
Makes a 9 x 13 (22 x 33 cm) cake or 2 9-in (22 cm) cakes
Part
1
Making Simple Carrot Cake
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Preheat the oven to 350 °F (177 °C) and grease a baking pan. If you'd like to make a large, single layer cake, spray a 9 x 13 (22 x 33 cm) cake pan with cooking spray. For a round, double-layered cake, spray 2 9-in (22 cm) cake pans. Set the prepared pan(s) aside while you make the cake batter.
For the best results, use pans that are metal instead of glass or ceramic.
2
Mix the sugar, oil, eggs, and vanilla together. Measure 2 cups (400 g) of granulated sugar into a large mixing bowl along with 1 1⁄3 cups (320 ml) vegetable oil, and 3 extra-large eggs that are at room temperature. Beat them on medium speed for about 1 minute and then beat in 1 teaspoon (4.9 ml) vanilla extract.
If you don't have an electric mixer, beat the mixture with a spoon or whisk until it's pale yellow.
3
Whisk together the flour, cinnamon, baking soda, and salt. Get out another mixing bowl and put 2 1/2 cups (300 g) of the flour into it. Add 2 teaspoons (4 g) of ground cinnamon, 2 teaspoons (12 g) of baking soda, and 1 1/2 teaspoons (8 g) of kosher salt.
Use a whisk to combine the ingredients for about 30 seconds.
4
Add the dry ingredients to the wet ingredients. Scoop the dry mixture into the bowl with the wet ingredients. Use a rubber spatula or spoon to stir the mixtures together until they're completely combined.
Avoid stirring the batter too much or it will become tough and dense.
5
Coat the raisins and walnuts with the rest of the flour. Put 1 cup (150 g) of raisins and 1 cup (125 g) of chopped walnuts into a bowl. Add the remaining 1 tablespoon (14.8 ml) (8 g) of flour and use your fingers or a spoon to coat the raisins and walnuts.
Coating the walnuts and raisins with flour will prevent them from sinking to the bottom of the cake as it bakes.
6
Grate 1 pound (450 g) of carrots and add it to the bowl with the batter. Rinse the carrots and grate them against the large-holed side of a box grater. Transfer the grated carrots to the bowl with the batter.
Trim and discard the tops and ends of the carrots.
7
Fold in the grated carrots, pineapple, raisins, and walnuts. Scoop the flour-coated raisins and walnuts into the bowl with the batter. Measure and add 1/2 cup (115 g) of diced pineapple as well.
Use a rubber spatula to gently fold the ingredients into the batter until they're just incorporated.
8
Spread the batter in the prepared baking pan. If you're using the larger pan, spread all of the batter into it. If you're using the prepared round pans, divide the batter equally between them.
Consider using an offset spatula or the back of a spoon to smooth the batter into an even layer.
9
Bake the carrot cake for 55 to 60 minutes. The cake should become golden brown and spring back if you touch the center. To ensure the cake is finished baking, insert a toothpick or skewer into the center. If it's finished, the toothpick will come out clean.
If the toothpick comes out with batter on it, bake the cake for another 5 minutes and check again.
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Cool the carrot cake on a wire rack for at least 1 hour. Turn off the oven and remove the cake from the oven. Turn the cake out of the pan and onto a wire rack. Let the cake cool completely before you frost it.
If you'd like to bake the cake in advance, wrap the cooled cake with plastic wrap and keep it at room temperature for up to 1 day before frosting it. If you prefer, freeze the unfrosted cake for up to 3 months.
