Description
Experience the delight of homemade Edward Delling Williams Carrot Cake, a perfect blend of rich flavors and moist texture. This recipe brings together the warmth of cinnamon and nutmeg, the sweetness of carrots and sugars, and the crunch of optional nuts and coconut. Topped with a creamy, smooth cream cheese frosting, this cake promises to be a showstopper for any occasion. Ideal for those who appreciate a classic dessert with a gourmet touch.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pecans (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, whisk 2 cups flour, 1 1/2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger.
- Cream Butter and Sugars: In a separate bowl, cream 1/2 cup butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in 3 eggs, one at a time, then add 1 tsp vanilla extract.
- Combine Wet and Dry Mixtures: Gradually mix the dry ingredients into the wet mixture.
- Fold in Carrots and Additional Ingredients: Stir in 2 cups grated carrots, 1/2 cup drained crushed pineapple, and, if using, 1/2 cup each chopped pecans and shredded coconut.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans.
- Bake the Cake: Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Rotate pans halfway through baking.
- Make Cream Cheese Frosting: While cakes bake, beat together 8 oz cream cheese and 1/2 cup butter. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract until smooth.
- Cool Cakes: After baking, let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Assemble and Frost: Spread frosting on one cake layer, add the second layer on top, and apply frosting to the top and sides.
- Serve: Enjoy your delicious Edward Delling Williams Carrot Cake.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Adjust the amount of sugar based on your preference for sweetness.
- Use fresh, finely grated carrots for the best texture and flavor.
- Walnuts can be omitted or replaced with other nuts like pecans.
- The cake can be topped with cream cheese frosting for an added indulgence.