Paula Deen Carrot Cake
This delicious Southern carrot cake is a crowd favorite, packed with moisture from crushed pineapple and grated carrots, topped with creamy, tangy cream cheese frosting. It’s the perfect dessert for any occasion, offering a rich flavor and satisfying texture that will leave everyone asking for the recipe.
Equipment
- Mixing bowls
- 9-inch cake pans (2)
- Electric mixer (or hand mixer)
- Whisk
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple drained
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts optional
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, beat eggs, sugar, oil, and vanilla extract.
- Add carrots and pineapple: Stir in grated carrots and pineapple into the wet ingredients.
- Combine wet and dry ingredients: Add the dry ingredients into the wet mixture and stir until just combined.
- Pour and bake: Divide the batter evenly between the pans and bake for 30-35 minutes.
- Cool: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make frosting: Beat together cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost cake: Once cooled, spread frosting on top of the first layer, place the second layer on top, and frost the entire cake.
Notes
- Storage: Store the cake in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze the cake (without frosting) for up to 3 months for later use. Frost after thawing.