Carrot Cake
Indulge in a fresh twist on a classic favorite with our revamped carrot cake, featuring the tropical sweetness of Dole® Tropical Gold®.
- Serves
- 10-12
Ingredients
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2 cup all-purpose flour
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1 1/2 tsp baking soda
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1 1/2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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1/4 tsp salt
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1 cup unsalted butter, softened, divided
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1/2 cup vegetable oil
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1 1/4 cup granulated sugar
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1/4 cup packed brown sugar
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4 large egg(s)
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4 tsp vanilla extract, divided
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1 1/2 cup carrot(s), finely grated
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1/2 cup chopped walnuts or pecans
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1/2 cup unsweetened shredded coconut, (optional)
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8 oz cream cheese, softened
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4 cup powdered sugar
Steps to Sunshine!
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Prepare the Cake: • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper rounds.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, beat together 1/2 cup of butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy (about 3-4 minutes).
• Add the eggs one at a time, beating well after each addition, then stir in 2 tsp of vanilla extract.
• Gradually fold in the dry ingredients, mixing just until combined.
• Gently fold in the grated carrots, chopped pineapple, walnuts (if using), and shredded coconut (if using), until evenly distributed throughout the batter.
• Divide the batter evenly between the two prepared cake pans and smooth the tops.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn the cakes out onto wire racks to cool completely. -
Prepare the Frosting: • In a large mixing bowl, beat together the cream cheese and remaining butter until smooth and creamy, about 2-3 minutes.
• Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and fluffy.
• Stir in the remaining vanilla extract and a pinch of salt. If you prefer a slight hint of tropical flavor, add 1-2 tablespoons of pineapple juice to the frosting, adjusting for desired consistency (it should be spreadable but not too runny). -
Assemble the Cake • Place one of the cooled cakes on a serving plate. Spread a generous layer of cream cheese frosting over the top.
• Place the second cake on top and frost the top and sides of the entire cake with the remaining frosting.
• For a decorative touch, you can garnish the cake with additional chopped walnuts, shredded coconut, or a few reserved pineapple chunks (dried or fresh), if desired. -
Chill and Serve: • Let the cake chill in the fridge for 20-30 minutes to firm up the frosting, then slice and serve.
