Explanation:
STEP 1: INGREDIENTS/TOOLS
You may print this recipe here.
Ingredients:
2 cups all-purpose flour (256g)
2 tsp. baking soda (8g)
1 tsp. baking powder (4g)
1/2 tsp. salt (2.5g)
2 tsp. ground cinnamon (8g)
1 3/4 cup white granulated sugar (395g)
1 cup canola or vegetable oil (250ml)
4 large eggs
1 tsp. vanilla extract (5ml)
2 cups minced or shredded carrots (approx. 220 g, about 6 medium carrots)
1 cup of minced/mashed pineapple (approx. 165g)
Frosting:
8 ounces softened cream cheese (226g)
1/4 cup butter, softened (60g)
2 cups powdered sugar, confectioner's, icing. (220g)
Tools:
Food Processor or Grater
Hand Mixer or Stand Mixer
whisk or sifter Spatula
13x9 pan
parchment paper
shortening
parchment paper
STEP 2: PREHEAT AND MIX
First let's preheat the oven to 350 degrees F. (176C). Next let's add our eggs to a large bowl, along with our sugar, oil, and vanilla extract. Then using a hand mixer or stand mixer or wooden spoon, mix until well combined.
STEP 3: CARROTS AND PINEAPPLE
Next we will add our carrots and pineapple then mix them in until combined. A note about the carrots, I like to just buy the baby carrots that come already peeled, and then put them in a food processor. I prefer the smaller chunks, to the shredded carrots. However, you certainly can take normal carrots, peel them, and use a grater to shred them up. It is totally up to you! I wouldn't use pre-shredded carrots that come from the supermarket however, they tend to be really dry. Use fresh carrots if you can. :)
STEP 4: WHISK THOSE DRY INGREDIENTS
Now lets add our baking soda, baking powder, salt, and cinnamon to our flour and mix them well with a whisk. Or you can sift them together with a sifter.
STEP 5: STIR IT UP
Now add the dry mixture to our wet mixture. Fold the flour in with a spatula, we don't want to over mix the batter, just until it is all nice and incorporated.
STEP 6: BAKE THAT CAKE
Now using a 13x9 inch pan, we grease it with shortening, you can flour it as well if you like, or use a piece of parchment paper on the bottom, which is what I like to do. And since I like a bit of overkill I also spray the parchment paper with some kitchen spray. The last thing I want is my cake sticking to the pan! :) Then pour the batter into the pan. Next bake it for 20 minutes, then turn the pan 180 degrees, to insure even baking, and then bake it for another 15 to 25 minutes. For a total of 35 to 45 minutes. Use a toothpick to check for doneness. If when you poke the cake the toothpick comes out clean, it is ready to go! Now let the cake cool in the pan for 10 to 15 minutes.
STEP 7: YUMMY FROSTING
Now while our cake is cooling let's make our cream cheese frosting. Add the softened butter to the softened cream cheese and mix with a hand or stand mixer. Then add your powdered sugar, you may want to add it slowly, it tends to want to fly all over the place, haha. Make sure to scrape the sides of the bowl with your spatula once. Voila a nice smooth frosting for your carrot cake.
STEP 8: FROST THAT CAKE
Now you can leave the cake in the pan which is what I normally do, or take it out and put it on a cake board. Then frost it with your spatula.
STEP 9: SERVE IT UP
Next let's serve up a slice! I normally get about 12 slices out of this. Enjoy!!