Moist Old-fashioned Amish Carrot Cake
This Amish carrot cake is an old-fashioned masterpiece, featuring a deeply moist crumb enriched with crushed pineapple and topped with a rich, nutty brown butter cream cheese frosting.
Equipment
- 9-inch round cake pans
- Parchment Paper
- Small saucepan
- Mixing bowl with paddle attachment
Ingredients
Cake:
- 2 c. sugar (or use 1 c. sugar and 1 c. brown sugar)
- 1 1/2 c. vegetable or canola oil
- 4 large eggs
- 2 1/2 c. shredded carrots (approx. 4 large carrots)
- 1 c. crushed pineapple, drained
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 3/4 c. chopped pecans or walnuts (optional)
Cream Cheese Frosting:
- 1 pkg. (8oz.) softened cream cheese
- 1 c. softened butter (2 sticks)
- 1 tsp. vanilla extract
- 3 - 3 1/2 c. powdered sugar
- 1/4 tsp. salt
Instructions
Prep the pans and flavor boosters
- Heat your oven to 350°F. Spray two 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper for easy release.
- In a small saucepan over medium heat, brown the butter for the frosting until it smells nutty and has golden flecks. Set aside to cool and firm back up to a spreadable texture. Toast the pecans in a dry skillet until fragrant.
Mix the cake batter
- Using a paddle attachment, blend the vegetable oil and sugar until combined and glossy. Beat in the eggs until the batter is creamy and light in color.
- Stir in the shredded carrots and the thoroughly drained crushed pineapple until well combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon. Add to the wet ingredients, mixing only until the flour streaks disappear.
- Gently fold in the toasted chopped pecans to distribute them throughout the batter.
Bake and cool
- Divide the batter evenly between the pans. Bake for 32 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the layers completely before frosting.
Make the frosting and finish the cake
- Beat the softened cream cheese until smooth. Add the solidified browned butter and beat again until unified and free of lumps.
- Mix in the vanilla, salt, and powdered sugar. Beat for approximately 1 minute until the frosting is light and fluffy.
- Frost the cooled cake layers. For a decorative finish, add extra pecans or caramelized carrot ribbons to the sides.
Notes
Temperature Tip: For the perfect crumb, look for an internal temperature between 205 and 210 degrees Fahrenheit. This ensures the center is fully baked without drying out the edges.
Moisture Control: It is essential to drain the crushed pineapple very well. Excess liquid can weigh down the batter and cause the center of the cake to sink.
Preparation Tip: Always use a box grater for your carrots. Fresh shreds provide more moisture and a better texture compared to thick, dry, store-bought bagged shreds.
Storage Tip: Due to the cream cheese frosting, store this cake in the refrigerator. It remains fresh and delicious for up to one week when properly covered.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.