Carrot cake is a classic cake recipe that is welcome any time and it tends to come to my mind more in the spring, maybe it’s the carrot eating bunny theme that Easter has going? Anyways, the other day I made my favourite carrot cake recipe for an Easter treat and it was the perfect opportunity to share it with you! This is a pretty basic carrot cake that starts with plenty of grated carrot along with the usual cake ingredients. A carrot cake is typically a moist cake an it’s kept nice and moist by using oil. A lot of recipes these days tend to try to cut back on the oil content replacing it with things like apple sauce, sour cream, 0% greek yogurt, etc. and although these substitutions can produce nice cakes, they just don’t have that classic moistness that I am looking for in a carrot cake. I like to add a bit of pineapple which adds to the moistness and brings a hint of exotic flavour, especially when combined with some coconut. I go with a pretty standard blend of spices that can easily be modified to meet your tastes and the addition of nuts and or raisins are easy, if that’s the way you roll with carrot cake! I finish my carrot cakes off with a cream cheese frosting, which is simply divine on a carrot cake, and I mix in dulce de leche (or caramel sauce)! If you are looking for a quick and easy dessert tonight, and one that is sure to impress, then you cannot go wrong with this carrot cake with dulce de leche cream cheese frosting!
I sprinkled on some chopped pecans!
Carrot Cake with Dulce de Leche Cream Cheese Frosting
Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes Servings: 12
A super simple, moist and tender Carrot Cake with Dulce de Leche Cream Cheese Frosting with pineapple and coconut that is so good that you’ll be making it all the time!
ingredients
- 2 cups carrots, grated
- 1/2 cup crushed pineapple, drained
- 1/4 cup sweetened shredded coconut
- 3/4 cup vegetable oil
- 3 eggs
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 8 ounces cream cheese, softened
- 1/2 cup dulce de leche (or caramel sauce)
- 1 cup powdered sugar
For the carrot cake:
For the frosting:
directions
- Mix the carrots, pineapple, coconut, oil, eggs, and sugars before mixing in the mixture of the flour, baking powder, salt and spices.
- Pour into a greased or parchment paper lined 9 inch diameter cake pan (or springform pan), and bake in a preheated 350F/180C oven until a toothpick pushed into the centre comes out clean, about 30 minutes, before letting cool.
- Spread on the frosting, slice and enjoy!
- Mix the the cream cheese, dulce de leech and enough powdered sugar to thicken the frosting to the desired consistency. The more powdered sugar you add the thicker and less runny the frosting will be.
For the carrot cake:
For the frosting:
Option: Add 1/2 cup raisins!
Option: Add 1/2 cup chopped nuts! (walnuts, pecans, etc.)!
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