Prize-Winning Carrot Cake

Carrot cake has long been a beloved staple in the world of baking, revered for its moist texture, rich flavor, and delightful combination of spices. This cake has transcended generations, becoming a popular choice for celebrations, family gatherings, and even casual tea times. Its appeal lies in its unique ability to seamlessly blend the sweetness of carrots with a medley of spices, making it a comforting yet sophisticated dessert. Among the myriad of carrot cake recipes, one stands out for its exceptional balance of flavors and textures: the Golden Glory Carrot Cake.

Discover the joy of baking with our Golden Glory Carrot Cake recipe! This delightful dessert combines moist layers of carrot, sweet pineapple, and warm spices, topped with a rich cream cheese frosting. Perfect for any occasion, whether it's a birthday celebration or a cozy family gathering, this cake is sure to impress. Learn about the origins of carrot cake, its nutritional benefits, and how to create your own masterpiece. Elevate your baking game and indulge in this timeless treat!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup vegetable oil

4 large eggs

2 cups finely grated carrots (about 4 medium carrots)

1 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

1 teaspoon vanilla extract

Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (if needed for consistency)

Instructions

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

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

Combine Wet Ingredients: In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract until smooth.

Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple into the wet mixture. If using, fold in the walnuts and raisins.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are okay.

Pour and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.

Prepare Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla. If your frosting is too stiff, add the milk one tablespoon at a time until the desired consistency is reached.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a cake stand or serving plate. Spread an even layer of cream cheese frosting over the top. Repeat with the second cake layer and then place the third layer on top.

Frost the Sides: Spread cream cheese frosting around the sides and on the top of the entire cake. You can create swirls or patterns as desired.

Garnish and Serve: Optionally, garnish the top with additional chopped walnuts or shredded carrots for decoration. Slice, serve, and enjoy your prize-winning carrot cake!

Prep Time, Total Time, Servings: 30 min | 1 hr 15 min | Serves 12-16