"More moist and delicious than any carrot cake I've ever tasted !"... or so I've been told.
I've tried lots of carrot cakes and so have my clients, friends, and family. No one seems to have found a better one. In fact, I once made this recipe in the form of a massive cupcake tower (photo below) for two friends for their wedding. A Sylvia Weinstock cake was part of the package at the location where they were married. If you are lucky enough to get a Sylvia Weinstock cake you take it and enjoy it! But they insisted on this recipe made as cupcakes and passed on a Weinstock masterpiece, so I had to oblige. It really must be the best carrot cake ever!
Equipment: large mixing bowls; dry and wet measuring cups; measuring spoons; cutting board; paring or chef’s knife; peeler; box grater or food processor; whisk; hand or standing mixer; rubber spatula; wooden spoon; 2, 9-inch round cake pans; offset spatula
for the cake: 1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2/3 cup vegetable oil
3 large eggs
2 cups grated carrots
1 8 oz. can crushed pineapple, drained
1 cup chopped walnuts
for the frosting:
8 ounces whipped cream cheese
4 tablespoons softened butter
1 tablespoon vanilla extract
4 cups confectioner's sugar
1. Preheat oven to 350F. Grease and flour two 9-inch round cake pans and set aside.
2. In a large bowl, whisk the flour, sugar, baking soda and powder, cinnamon, cloves, nutmeg and salt. Beat in the oil and the eggs until just combined. Fold in the carrots, crushed pineapple, and walnuts.
3. Divide evenly among the two pans and bake for about 30 minutes.
4. Meanwhile, prepare the frosting. In a large mixing bowl, beat the cream cheese and butter until blended, then beat in the vanilla. Beat in the confectioner's sugar, one cup at a time until the frosting is creamy and perfectly smooth.
5. Remove from cakes from the oven and let it cool before removing from pan and inverting onto wire racks. Cool completely before frosting.
6. Frost the top of one cake, then add the other cake on top of that frosting. Finish covering the top and sides of the cakes with frosting. Serve or refrigerate up to one week.
Makes 8-12 servings.
Giveaway the Ingredients
in the Garnish
“I love to use carrot ribbons, dried pineapple and chopped walnuts on a classic carrot layer cake so that everyone knows what delectable flavors await them! ”