Classic Carrot Cake Recipe... with a Twist? | Anna Olson

Follow along this step-by-step recipe for this original carrot cake I remember from my childhood! To me, the crushed pineapple is essential for this “classic,” though I’ll leave it up to you if you feel the need to add walnuts or raisins to the batter. Note that you can make an extra-tall presentation cake or a regular-sized version (see note). -------- Serves 8 (Makes one 2-layer, 8-inch/20 cm round cake) Prep Time: 40 minutes, plus cooling Cook Time: 40 minutes -------- • Ingredients • Cake: ¾ cup (175 mL) neutral oil ¾ cup (150 g) packed light brown sugar ¼ cup (60 mL) pure maple syrup 3 large eggs 2 cups (200 g) coarsely grated carrots 1 2/3 cups (250 g) all-purpose flour 1 tsp ground cinnamon 1 tsp baking powder ½ tsp baking soda ½ tsp fine salt 1 (14 oz/398 mL) tin crushed pineapple, well drained ½ cup (75 g) raisins or ½ cup (50 g) lightly toasted walnut pieces (optional) Frosting & Assembly: 1 cup (225 g) unsalted butter, room temperature 4 cups (520 g) icing sugar, sifted 1½ tsp vanilla extract 12 oz (375 g) cream cheese, room temperature 1½ cups (150 g) sweetened flaked coconut, for décor -------- • Directions • 1. Preheat the oven to 325°F (160°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper. 2. Whisk the oil, brown sugar and maple syrup by hand until well combined. Whisk in the eggs one at a time, then whisk in the carrots. 3. In a separate bowl, sift the flour, cinnamon, baking powder, baking soda and salt and add all at once to the batter, stirring until smooth. Stir in the crushed pineapple and the raisins (or walnuts) (if using). Divide the batter between the two pans and bake for about 45 minutes, until a tester inserted in the centre of a cake comes out clean. 4. Cool the cakes in their pans on a cooling rack for 30 minutes, then tip the cakes out onto the rack to cool completely before frosting. 5. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the icing sugar in increments, beating well on low at first and increasing the speed, until well blended and smooth. Add the vanilla. While beating on medium speed, add the cream cheese in pieces until combined, then increase the speed and mix until the frosting is pale and fluffy. 6. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Rewhip the frosting to make it smooth and spreadable. 7. Place the first layer on a platter or cake stand and spread the top with frosting. Top with the next cake layer and repeat, spreading the frosting to cover the sides and top of the cake, creating swirls with your palette knife, or spread the frosting as smoothly as you can and press coconut onto the sides of the cake. Chill the cake for at least 2 hours before serving. The cake will keep, uncovered, in the fridge for up to 4 days. Once cut, place a piece of parchment or plastic wrap directly on the cut surface of the cake.