cinnamon carrot cake
Running short on time? Perfect time to make it a naked cake.
where to find me
the basics
— makes one three layer cake
— give yourself a couple hours so it’s not stressful
the ingredients
— flour | 2 cups
— baking soda | 2 tsp
— cinnamon | 2 tsp
— salt | 1/2 tsp
— eggs | 3
— sugar | 2 cups
— vegetable oil | 3/4 cup
— vanilla extract | 1 tbs
— carrots | 2 cups, grated (you gotta grate your own or it’ll come out weird)
— crushed pineapple | 8 oz can of little chunks, drained
— cream cheese frosting | 1 recipe
adapted from Southern Living
the process
— preheat oven to 350 and butter & flour three 8-inch cake pans
— in a medium bowl, combine flour, baking soda, salt, and cinnamon
— separately, mix eggs, sugar, oil, and vanilla
— gradually beat flour mixture into wet ingredients until combined
— fold in carrots and pineapple
— evenly divide batter into your pans and bake for 25-30 minutes or until a toothpick comes out cleanly
— immediately cover the pans loosely with foil and cool in the freezer for half an hour
— this is a good time to make your frosting
— after half an hour, remove cakes from pans and allow to cool fully before frosting
— frost generously with cream cheese frosting
notes
— not gluten free
— not dairy free
