Best Carrot Cake in Colorado Springs
Discover the best carrot cake in Colorado Springs, featuring a moist and flavorful blend of carrots, spices, and nuts. Topped with a rich and creamy cream cheese frosting, this delectable dessert is perfect for any occasion. Indulge in a slice of perfection and experience the finest carrot cake the city has to offer.
Carrot Cake in Colorado Springs[/caption]
Carrot Cake in Colorado Springs
This carrot cake is a moist, flavorful delight that's perfect for any celebration. Packed with fresh carrots, and warm spices, and topped with a rich cream cheese frosting, this cake will become your go-to dessert. The secret to its deliciousness lies in the balance of spices and the creamy, tangy frosting that complements the sweet, moist cake whether you're baking for a birthday, holiday, or just because, this carrot cake is sure to impress.
Quick Tips:
Grate Fresh Carrots: Use freshly grated carrots for the best texture and flavor.
Don't Overmix: Be gentle when combining wet and dry ingredients to keep the cake light and fluffy.
Chill the Frosting: Let the cream cheese frosting chill for at least 30 minutes before spreading on the cake for easier application.
ore
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Prepare the Cake
- Preheat Oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In another bowl, beat the sugar, oil, and eggs until well combined. Stir in the grated carrots and crushed pineapple.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. If using, fold in the chopped walnuts.
- Bake: Divide the batter evenly between the prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the Frosting
- Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Chill: Refrigerate the frosting for at least 30 minutes before using.
- Assemble the Cake
- Frost: Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides.
- Decorate: Decorate the cake with additional chopped walnuts or grated carrot, if desired.
- Serve
Slice and serve.
Servings 12
- Amount Per Serving
- Calories 450kcal
- Calories from Fat 198kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 300mg13%
- Potassium 150mg5%
- Total Carbohydrate 61g21%
- Dietary Fiber 2g8%
- Sugars 45g
- Protein 5g10%
- Vitamin A 4500 IU
- Vitamin C 3 mg
- Calcium 60 mg
- Iron 1.5 mg
- Vitamin D 2 IU
- Vitamin E 1.5 IU
- Vitamin K 2 mcg
- Thiamin 0.1 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 30 mcg
- Vitamin B12 0.1 mcg
- Biotin 2 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 60 mg
- Iodine 3 g
- Magnesium 12 mmol
- Zinc 0.5 mcg
- Selenium 5 mg
- Copper 1.5 mg
- Manganese 1.3 mg
- Chromium 1.5 mcg
- Molybdenum 2 mg
- Chloride 100 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
For the best flavor, make this cake a day ahead and store it in the refrigerator. Allow it to come to room temperature before serving.