3 layer carrot cake with lemon buttercream frosting –When it comes to celebrating special occasions, nothing quite matches the charm and flavor of a delicious carrot cake. This recipe for a carrot cake without pineapple is perfect for those who prefer a simple yet delightful dessert that highlights the natural sweetness of carrots. Whether you’re hosting a party or just treating yourself, this cake is sure to impress!
A Carrot Cake Without Pineapple: Ideal for a Celebration
Carrot cake is loved for its moist texture and rich flavor, and this variation ensures that it stands out without the addition of pineapple. Packed with spices and topped with a creamy frosting, this cake is a treat for both the eyes and the palate.
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
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the vegetable oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots, walnuts, and raisins if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Once the cakes are cooled, you can frost them with your favorite cream cheese frosting or a simple buttercream. This carrot cake will bring joy and sweetness to any celebration, making it a perfect centerpiece for your dessert table. Enjoy every bite of this wonderful treat!
