You either love it or you hate it but carrot cake is never going out of style. One bite of this cake just might win you over if you are not a fan of carrot cake. It’s rich, moist, and full of great flavor. When covered with a creamy goat cheese frosting or traditional cream cheese frosting it is hard to resist. Applesauce can be substituted for pineapple and if you are allergic to walnuts they can be omitted from the recipe.
- 4 cups all purpose flour
- 3 cups granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 4 large eggs, whole
- 1 1/2 cups walnuts, toasted, chopped
- 3 cups carrots , grated
- 2 8 ounce cans pineapple, crushed, juices drained
- Preheat oven to 325°F. Butter or oil Anolon Advanced 9" Round Baking Pans, line bottom of pans with parchment paper; butter paper and dust baking pans with flour, tapping out any excess. Set aside.
- Sift together flour, sugar, salt, baking soda, and cinnamon into a medium bowl, and set aside.
- Wash and peel carrots, grate carrots or pulse in a food processor until chopped small-medium size resembling a medium sized grate.
- Toss grated carrots in the sifted dry ingredients.
- In a medium mixing bowl whisk together oil, eggs and vanilla. Add the pineapple and walnuts.
- Add the wet mix to the dry mix and stir until combined.
- Pour batter into prepared pan, and smooth top with a spatula. Bake at 325°F until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 40-45 minutes.
- Transfer to a wire rack to cool before unmolding.
- To unmold, run a pairing knife around the edge of the cake to loosen cake sides, invert cake to release from pan. Cool completely before decorating.