American Classic Carrot Cake with Cream Cheese Frosting

Carrot is my favourite vegetable since childhood. I just love this in any form. I used to love it as a mixed vegetable with green peas and french beans and as a dessert like Carrot Halwa. But more recently, I have started liking it in the form of carrot cake. I made a simple carrot cake in the microwave mode earlier which I have posted here._DSC3372

This time I attempted making the American Classic Carrot cake which is a very moist and sticky cake – not your regular pound cake – and for this moistness, pineapple puree has been added.

Teamed with the cream cheese frosting, a bite of this delightful cake packs you off to heaven! In my earlier carrot cake post too, I have frosted with the cream cheese frosting. I think I prefer this to any other frosting._DSC3449

Recipe below:

American Classic Carrot Cake with Cream Cheese Frosting

1 cup = 250 ml
Yields: 1 9-inch Round Cake

Source: Yummy Tummy

  • Flour-1 cup/ 120 gm
  • Baking soda-1 tsp
  • Baking powder-1 tsp
  • Cinnamon-1 tsp
  • Nutmeg Powder – 1/4 tsp
  • Salt a pinch
  • Carrot -1 cup grated
  • Egg-2
  • Sugar-1 cup / 200 gms
  • Vanilla-1 tsp
  • Oil- ½ cup / 120 ml / 4 fluid ounces
  • Pineapple- ½ cup / 120 ml / 4 ounces crushedingredients
  • Butter – 1/2 cup
  • Cream Cheese – 1/2 cup
  • Icing Sugar – 3 cups
  • Vanilla Essence – 1 tsp
  • Milk – 1 tbsp
  1. Preheat oven to 170 degree C. Grease and flour a 9-inch cake pan. Since this cake is a very delicate one, for easier removal from the pan, you can line with parchment paper. I didn’t use it this time and so I didn’t remove the cake from the pan.
  2. Prepare the cake batter: Sift the flour, baking powder, baking soda, cinnamon and salt together. To the dry mix, add the grated carrot and mix well.dry-mix-1 dry-mix-2
  3. In a mixing bowl beat the eggs till fluffy and then beat in the sugar and vanilla for 3 mins.wet-mix-1
  4.  Beat in the oil and mix in the pureed pineapple and ensure everything is evenly mixed. Now, add in the carrot mixture and fold in well.wet-mix-2
  5. Time to bake: Pour this batter into the cake pan and bake it for about 30-35 mins or until the cake is cooked. Check for doneness with a bamboo skewer inserted in the centre.bake-cake
  6. Let this cool completely before icing. If you are using parchment paper, you can easily remove the cake from the pan and invert over a wire rack. Remove the paper and let the cake cool completely.
  7. Prepare the icing: While it is cooling, make the frosting. Sift icing sugar well and set aside. In a mixing bowl, take the butter, cream cheese, vanilla and use an electric beater to cream them together. Now add in half the icing sugar and beat them well. Add a tbsp of milk and beat well. Now add in remaining icing sugar and beat well till creamy.When the cake is cooled down spread this icing over the cake.
  8. Slice and serve.ready-cake

This cake can be had as a dessert cake, but a little judiciously due to its rich calorie content. I have to muster up my self-control to not over indulge as I have borderline blood sugar. But do make it and even without the frosting, it would taste just as great. 🙂

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