Naked Carrot Cake Recipe

• Difficulty: Easy
• Servings: 12
• Nutrition Per Serving (1 of 12): Calories 992, Total Fat 69 g, Saturated Fat 20 g, Carbohydrates 88 g, Dietary Fiber 4 g, Sugar 57 g, Protein 10 g, Cholesterol 175 mg, Sodium 527 mg
• Total Time: 2 hr 35 min (including cooling)
• Active Time: 45 min

Indulge in this Moist Carrot Cake Delight!

Whip up this irresistible, crowd-pleasing carrot cake that's bursting with flavor and perfect for any celebration. Moist layers of spiced perfection topped with creamy orange frosting will have everyone reaching for seconds!

Cake Ingredients:

• Nonstick cooking spray
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 2 1/2 cups light brown sugar
• 1 1/2 cups vegetable oil
• 6 large eggs
• 2 teaspoons vanilla extract
• 4 cups grated carrots (approximately 1 1/2 pounds)
• One 20-ounce can crushed pineapple, drained with juice squeezed out (around 1 1/2 cups)
• 1 cup chopped pecans

Frosting Ingredients:

• 1 pound cream cheese, room temperature
• 8 ounces (2 sticks) unsalted butter
• 2 cups powdered sugar
• 3 teaspoons orange extract
• Zest of 1 orange, plus extra for garnish

Additional Equipment:

A pastry bag fitted with a round tip (optional)

Instructions:

1. Preheat your oven to 350F. Line three 9-inch round cake pans with parchment paper and spray the sides with nonstick cooking spray for effortless release.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and ginger until perfectly blended.
3. In a large bowl or stand mixer, beat the brown sugar and vegetable oil until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla extract. Scrape down the sides, gently fold in the dry ingredients until just combined, and stir in the grated carrots, drained pineapple, and pecans for that signature texture and crunch.
4. Divide batter evenly among prepared pans. Bake 40-50 minutes until firm and a toothpick inserted in the center comes out clean. Cool in pans on a rack for 1 hourpatience rewards with perfect layers!
5. Meanwhile, craft your dreamy frosting: Beat cream cheese, butter, powdered sugar, orange extract, and zest until light and fluffy, about 2-3 minutes.
6. Invert cooled layers onto plates. Stack with one layer on a serving plate, spreading 1/4 to 1/3 of frosting evenly to the edges. Repeat, then smooth the top and garnish with extra orange zest for a zesty pop.
7. For pro-level presentation, pipe frosting between layers with a pastry bag and round tip, rotating the plate. Smooth edges with a spoon back or knife to seal perfectly.

Pro Tip: Tuck wide parchment strips under the bottom layer's edges before frosting to keep your serving plate spotless. Pull them out after assembly for a flawless finish!

Recipe adapted from Dinner at Tiffani's