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- 2 cups all-purpose flour - 2 tsp baking powder - 1 tsp baking soda - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/2 tsp salt - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 4 cups grated carrots - 1 cup crushed pineapple, drained - 1 cup chopped walnuts (optional) - 1 cup Epicurean Butter Cinnamon & Brown Sugar Flavored Butter (softened) - Cream cheese frosting (for topping, optional)

Carrot Cake With Epicurean Butter Cinnamon & Brown Sugar Flavored Butter

Elevate your dessert game with this mouthwatering Carrot Cake featuring Epicurean Butter Cinnamon & Brown Sugar Flavored Butter. Packed with spices, fresh carrots, and tropical pineapple, this moist cake is sure to impress your family and friends. Follow our simple steps for baking perfection and discover tips to make it even better. Click through to explore the full recipe and bring this delightful treat to your table!
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Ingredients
  

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1 cup granulated sugar

1 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

4 cups grated carrots (about 4-5 medium carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts (optional)

1 cup Epicurean Butter Cinnamon & Brown Sugar Flavored Butter (softened)

Cream cheese frosting (for topping, optional)

Instructions
 

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

    In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      In another bowl, use an electric mixer to beat together both sugars and the vegetable oil until combined. Then add the eggs one at a time, mixing well after each addition.

        Gradually mix the dry ingredients into the wet ingredients, alternating with the grated carrots and crushed pineapple. Stir in the chopped walnuts if using. Mix until just combined, but do not overmix.

          Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

            Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

              Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

                Once the cakes are cool, spread a layer of Epicurean Butter Cinnamon & Brown Sugar Flavored Butter on top of one cake layer.

                  Layer the second cake on top and frost the top and sides with cream cheese frosting, if desired, adding more Epicurean Butter between layers for extra flavor.

                    Slice and serve the cake with extra Epicurean Butter on the side for an indulgent treat.

                      Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 12

                        - Presentation Tips: Dust the top of the cake with powdered sugar and garnish with additional chopped walnuts and a few curls of carrot for a beautiful finish. Serve each slice with a dollop of the flavored butter on the side for an extra touch of indulgence!