As the sun begins to dip below the horizon, casting a warm golden hue over the lush countryside, the scent of freshly baked carrot cake wafts through the air. It reminds me of my grandmother’s kitchen—a sanctuary filled with laughter, love, and the irresistible aroma of sweet spices mingling with the earthiness of freshly grated carrots. This rustic carrot cake is a tribute to those cherished moments, bringing together wholesome ingredients that celebrate the beauty of simplicity while offering a delightful gourmet twist.
**Ingredients:**
*For the Carrot Cake:*
– 2 cups finely grated fresh carrots (about 4 medium carrots)
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 cup vegetable oil
– 4 large eggs
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup crushed pineapple, drained
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup raisins (optional)
*For the Maple Cream Cheese Frosting:*
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar
– 1/4 cup pure maple syrup
– 1 teaspoon vanilla extract
– A pinch of salt
*For Garnishing:*
– Extra chopped walnuts or pecans
– A drizzle of maple syrup
**Instructions:**
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Dust them lightly with flour to prevent sticking.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until well incorporated. Add the eggs, one at a time, mixing thoroughly after each addition until the mixture is smooth and creamy.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the grated carrots, crushed pineapple, and optional walnuts and raisins, ensuring they are evenly distributed throughout the batter. The vibrant colors and textures will make your cake come alive.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the maple cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Then blend in the maple syrup, vanilla extract, and a pinch of salt until the frosting is creamy and luscious.
Once the cakes are completely cool, place one layer on a serving plate and generously spread a layer of frosting on top. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining maple cream cheese frosting.
For a touch of elegance, sprinkle extra chopped walnuts or pecans on top and drizzle with a bit of maple syrup.
Let the cake sit for at least 30 minutes before slicing, allowing the flavors to meld beautifully. Each bite of this rustic carrot cake is a reminder of home—sweet, comforting, and full of love. Serve it at family gatherings, picnics, or simply enjoy a slice with your morning coffee, and let it transport you to those cherished moments in the countryside.