Carrot Cake with Cinnamon Butter

$- 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup vegetable oil - 4 large eggs - 3 cups grated carrots - 1 cup crushed pineapple (drained) - 1/2 cup chopped walnuts - 1/2 cup raisins - 1/2 cup unsalted butter (softened) - 1/4 cup powdered sugar - 1 teaspoon ground cinnamon When I create carrot cake, I always focus on the right balance of flavors. The dry ingredients set the stage. I blend the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. This mix gives the cake its rise and flavor. Next, the wet ingredients bring moisture and richness. The oil keeps the cake soft. Eggs help it rise. Grated carrots add sweetness and texture. Crushed pineapple enhances the cake's flavor and keeps it moist. If you want some crunch or extra sweetness, mix in walnuts or raisins. These are optional but really add to the fun. Finally, the cinnamon butter is a game changer. I beat together softened butter, powdered sugar, and ground cinnamon until creamy. This adds a sweet touch to the cake. For the full recipe, check out Carrot Cake Delight with Cinnamon Butter. It’s simple and enjoyable. All these ingredients work together to create a delicious treat! - Preheat your oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. Start by making sure your oven is hot enough. This helps the cake rise well. Greasing and flouring the pans stops the cake from sticking. Use butter or oil for greasing. Then sprinkle flour in the pan and shake it around. - Whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt. In a big bowl, combine the dry ingredients. Whisk them well. This step mixes everything evenly. It also adds air, which makes the cake light. Make sure there are no clumps left. - Beat vegetable oil and eggs until smooth. - Gradually mix in dry ingredients. In another bowl, beat the vegetable oil and eggs. You want a nice, smooth mix. Slowly add the dry mix to this bowl. Stir until just combined. Don't overmix, or your cake could turn out tough. - Fold in grated carrots, crushed pineapple, walnuts, and raisins. Now it's time to add the fun stuff! Gently fold in the grated carrots and crushed pineapple. If you like, add walnuts and raisins too. These ingredients bring flavor and texture. Make sure everything is mixed well but still light. - Divide batter into prepared pans. - Bake for 30-35 minutes until a toothpick comes out clean. Pour the batter evenly into the prepared pans. This ensures both cakes bake evenly. Bake them for about 30 to 35 minutes. To check if they're done, insert a toothpick in the center. If it comes out clean, the cake is ready. - Beat together softened butter, powdered sugar, and ground cinnamon until creamy. While the cake cools, make the cinnamon butter. In a small bowl, mix the softened butter, powdered sugar, and cinnamon. Beat them until creamy. This butter adds a delicious twist to your cake. Once the cakes cool down, it's time to frost! For the full recipe, check the earlier section. Enjoy the delightful process of making this tasty carrot cake! To make a moist carrot cake, start with measuring your ingredients correctly. Use dry measuring cups for flour and sugar. Level off the tops with a straight edge. For liquids, use a clear measuring cup. Do not overmix the batter. When you add the dry mix to the wet ingredients, stir gently. Mix until just combined. Overmixing can make the cake dense and dry. For the best cinnamon butter, I suggest one part butter to half a part sugar. This balance gives the right sweetness. Add one teaspoon of ground cinnamon to the mix for flavor. You can enhance the flavor with a splash of vanilla extract. This simple addition makes the butter even more delicious. For a beautiful presentation, top your cake with chopped walnuts or a light sprinkle of cinnamon sugar. These add visual appeal and texture. Serve slices with extra cinnamon butter on the side. This creates an indulgent treat that everyone will love. For the full recipe, check the details above and enjoy your delightful creation! {{image_2}} To make this carrot cake gluten-free, you can swap regular flour for almond flour or a gluten-free flour mix. Almond flour gives a nutty flavor and moist texture. If using a gluten-free mix, check if it includes xanthan gum. If not, add a teaspoon for better binding. Follow the same steps in the recipe, and you'll have a delicious gluten-free treat. For a vegan carrot cake, replace the eggs with flax eggs or applesauce. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let it sit until it thickens. Use plant-based milk instead of regular milk in the cinnamon butter. Coconut oil can replace dairy butter. This way, you keep all the flavor while making it vegan-friendly. You can add coconut for a tropical twist. Shredded coconut pairs well with the carrots. Another great option is adding spices like cardamom or ginger. These spices will give your cake a unique flavor. Experiment with different nuts too, like pecans or macadamia nuts, for added crunch. Personalizing your cake makes it truly your own. For more detailed steps, check the Full Recipe. To store leftover carrot cake, place it in an airtight container. Keep it in the refrigerator. This helps keep it moist and fresh. You can also cover the cake with plastic wrap. Make sure it’s tightly sealed. The cake stays good for about five days in the fridge. If you want, you can slice it before storing. This makes it easy to grab a piece later. If you have more cake than you can eat, freezing is a great option. To freeze cake layers, wrap each layer in plastic wrap. Then, place them in a freezer bag. Be sure to squeeze out any air. For frosted cake, you should freeze it uncovered for about one hour. This helps the frosting set. After that, wrap it tightly with plastic wrap. The cake can last up to three months in the freezer. When you're ready to enjoy your frozen cake, take it out of the freezer. Leave it in the fridge overnight to thaw slowly. This keeps the cake moist. If you need it faster, you can thaw it at room temperature for about two hours. Avoid using a microwave, as it can make the cake dry. If you want to warm it, place slices in a preheated oven for a few minutes. Enjoy your delicious carrot cake with a touch of cinnamon butter! Yes, you can make this carrot cake ahead of time. To store it, let the cake cool completely. Wrap each layer in plastic wrap. Place the layers in the fridge for up to five days. You can freeze the cake for up to three months. Be sure to wrap it well in foil and plastic. When you are ready to serve, thaw the cake in the fridge overnight. You can add more spices to boost flavor. Try adding a teaspoon of ground ginger or allspice. You can also mix in a splash of vanilla extract. If you like nuts, add more chopped walnuts for a crunch. You could also fold in some shredded coconut for a tropical twist. Pineapple adds moisture and sweetness to the cake. It helps keep the cake soft and tender. You can skip the pineapple if you prefer. Just replace it with an equal amount of grated carrots. This will still keep the cake moist. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. You can also gently press the top of the cake. It should spring back when done. If it leaves an impression, it needs more time to bake. In this post, I covered how to make a delicious carrot cake. We explored the key ingredients, both dry and wet. Then, I shared step-by-step instructions for mixing and baking. I also provided tips for a moist cake and variations for gluten-free and vegan options. Remember, you can always add your favorite mix-ins. Whether you serve it with cinnamon butter or store it for later, this cake is sure to please. Enjoy your baking journey!$

Carrot Cake with Cinnamon Butter

Indulge in the ultimate Carrot Cake Delight with Cinnamon Butter that’s perfect for any occasion! This moist and flavorful cake features a delightful blend of grated carrots, pineapple, and warm spices, topped with creamy cinnamon butter for the perfect finish. Discover the step-by-step recipe to create this mouthwatering dessert and impress your guests. Click through to explore the full recipe and make your dessert dreams come true!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

3 cups grated carrots

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

For the Cinnamon Butter:

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1 teaspoon ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

In a separate bowl, beat the vegetable oil and eggs together until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, crushed pineapple, and if using, the chopped walnuts and raisins. Mix until evenly distributed.

Divide the batter evenly between the prepared cake pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

To make the Cinnamon Butter: In a small bowl, beat together the softened butter, powdered sugar, and ground cinnamon until creamy and smooth.

Once the cakes are cool, spread a layer of Cinnamon Butter between the two layers of cake, then use the rest to frost the top and sides of the cake.

Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 12

- Presentation Tips: Decorate the top with additional chopped walnuts or a sprinkle of cinnamon sugar for an elegant touch! Serve slices with a dollop of extra cinnamon butter on the side for an indulgent treat.