Ultimate Carrot Cake Recipe
Courtesy of My Cupcake Addiction
2 cups (260g / 9oz) plain / all-purpose flour
2 tsp baking soda
1 tsp salt
1 1/4 cup (280g / 10oz) Country Crock® Unsalted Buttery Sticks (2 sticks)
1 cup (200g / 7oz) granulated sugar
1 cup (200g / 7oz) lightly packed brown sugar
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
4 large eggs
2 1/2 cups (260g / 9oz) grated peeled carrots (4 to 5 carrots)
1 cup (100g / 3.5oz) coarsely chopped walnuts
1 cup (225g / 8oz) crushed pineapple
Heat the oven to 350º F / 180 C. Grease two 9-inch round cake pans and line
with parchment or baking paper.
Sift flour, baking soda, salt, and cinnamon together, then whisk until well
Melt Country Crock Unsalted Buttery Sticks and whisk together with both sugars
and vanilla. Add eggs, one at a time, whisking until combined.
Add dry ingredients to the wet mixture one third at a time, using a spatula or
wooden spoon to gently fold through after each addition.
Add carrot, nuts and pineapple, stirring to combine.
Divide the batter evenly between the prepared cake pans.
Bake until the tops of the cake layers spring back when touched and when a
toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 mins before turning onto cooling racks, remove any
parchment paper and cool completely before frosting.