Description
A moist and flavorful carrot cake topped with luscious cream cheese frosting, adorned with fresh seasonal cherries and mint for a beautiful presentation.
Ingredients
Units
Scale
- 3 cups (720 ml) flour
- 4 eggs
- 2 cups (480 ml) sugar
- 1/2 tsp nutmeg
- 1 tbsp (15 ml) cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup (240 ml) chopped walnuts
- 1/2 cup (120 ml) canola oil
- 1 (16 oz / 450 g) can crushed pineapple
- 2 cups (480 ml) grated carrots
- Fresh cherries, for topping
- Fresh mint, for garnish
- Cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 3 cups of flour, 2 cups of sugar, 1/2 tsp of nutmeg, 1 tbsp of cinnamon, 2 tsp of baking soda, and 1 tsp of baking powder. Mix well.
- Add 4 eggs, 1 cup of chopped walnuts, 1/2 cup of canola oil, 1 (16 oz) can of crushed pineapple, and 2 cups of grated carrots to the dry ingredients. Stir until just combined.
- Grease your bundt pan thoroughly to ensure the cake slides out easily after baking.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
- Once the cake is cooled, spread a generous layer of cream cheese frosting over the top.
- Arrange fresh cherries on top of the frosting and sprinkle with fresh mint leaves for garnish.
Notes
- Ensure the bundt pan is well-greased to help the cake release easily.
- Fresh cherries add a burst of flavor and color, while mint provides a refreshing contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 15
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 55