Saltgrass Carrot Cake Recipe
If you love soft and rich cakes, this Saltgrass Carrot Cake Recipe is perfect. This cake is moist, sweet and full of warm flavor.
Ingredients
For Cake
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1½ cups sugar
- 1 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped pecans
- ½ cup crushed pineapple drained
For Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven
- Preheat oven to 350°F. Grease cake pans and line bottoms with parchment paper.
Mix Dry Ingredients
- Combine flour, cinnamon, nutmeg, salt, baking powder and baking soda together.
Mix Wet Ingredients
- Add eggs, sugar, oil, and vanilla into another bowl. Mix until smooth.
Combine Mixtures
- Slowly add dry ingredients into wet ingredients. Mix gently until combined.
Add Carrots and Extras
- Fold carrots, pineapple, and pecans into batter until evenly distributed.
Fill Cake Pans
- Divide batter equally between cake pans. Smooth tops using spatula.
Bake the Cakes
- Bake for 35 to 40 minutes until toothpick comes out clean.
Cool Completely
- Allow cakes to cool inside pans briefly before transferring to cooling rack.
Make Frosting
- Beat cream cheese, butter, powdered sugar and vanilla until fluffy.
Frost the Cake
- Spread frosting between layers and cover entire cake evenly.
Decorate
- Add chopped pecans on top for extra texture and appearance.
Chill Before Serving
- Place cake inside refrigerator for 20 minutes before slicing.
Notes
- Use freshly grated carrots for better moisture
- Avoid overmixing cake batter
- Add walnuts instead of pecans
- Add raisins for extra sweetness
- Chill frosting before spreading
- Toast nuts for deeper flavor
- Use pineapple for extra softness