The Most Amazing Dessert Recipe

I discovered my love for baking when I first tried my Original Carrot Cake Recipe. The perfect blend of spices, crunchy walnuts, and velvety cream cheese frosting creates an irresistible treat. Every slice surprises me with a burst of flavor that sparks memories and inspires new dessert dreams.

I’ve always loved trying out new dessert recipes, but this one really took me by surprise. I was looking for a delicious carrot cake that’s easy to make and this Most Amazing Dessert Recipe from Live Well Bake Often is it.

I mixed together 2 cups all-purpose flour, 2 teaspoons baking soda, and 4 large eggs into the batter along with 2 teaspoons ground cinnamon. Adding in 3 cups finely grated carrots and a bit of crushed pineapple gave it an unexpected burst of flavor.

Then i made the icing using 8 ounces of cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar and a splash of vanilla extract. Every slice delivers a moist crumb and that dreamy, rich icing that makes every bite absolutely irresistible.

Trust me, once you try this perfect carrot cake, you’ll be scrambling to make another batch!

Why I Like this Recipe

I like this recipe because its really simple to follow even when I mess up a few steps here and there. I love how the cake comes out super moist and full of flavor even though I’m not always the best at measuring ingredients. Also, the cream cheese icing is amazing—its so creamy and yummy that I end up licking the bowl clean every time. Plus, combining carrots, pineapple, and walnuts gives the cake a cool mix of textures that keeps every bite interesting.

Ingredients

• All-purpose flour provides carbohydrates that forms body and texture in our dessert.
• Carrots are rich in fiber and vitamin A giving natural sweetness and moisture.
• Crushed pineapple offers tangy flavor, add vitamins and slight sour taste.
• Walnuts (optional) supplies healthy fats and protein creating crunchy texture in dessert.
• Cream cheese adds creaminess and tanginess while contributing fats for rich flavor.
• Eggs provide binding and protein to help keep the dessert moist.
• Vegetable oil ensures moist texture and helps distribute flavor evenly throughout dessert.
• Sugars, both granulated and brown, add sweetness and help caramelize for extra flavor.

Ingredient Quantities

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 large eggs
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots
• 1 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for the icing)

How to Make this

1. Preheat your oven to 350°F and grease your cake pans so the batter doesn’t stick.

2. In a large bowl, sift together 2 cups of flour, 2 teaspoons of baking soda, 1 1/2 teaspoons of baking powder, 1/2 teaspoon salt, and 2 teaspoons of ground cinnamon.

3. In another bowl, beat 4 large eggs then stir in 1 cup of vegetable oil, 1 cup of granulated sugar, 1 cup of light brown sugar (packed) and 1 teaspoon of vanilla extract until its all smooth.

4. Gradually mix the dry ingredients into the wet ingredients until just combined, take care not to over mix.

5. Fold in 3 cups of finely grated carrots, 1 cup of drained crushed pineapple, and 1/2 cup of chopped walnuts if you are using them.

6. Pour the batter evenly into your greased pans then smooth out the top with a spatula.

7. Bake the cake for about 45-50 minutes or until a toothpick inserted in the middle comes out clean.

8. While the cake is cooling, prepare your icing by beating together 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter until its nicely blended.

9. Slowly add in 4 cups of powdered sugar and beat until it gets creamy, then mix in 1 teaspoon of vanilla extract for an extra boost of flavour.

10. Once the cakes have completely cooled, apply the cream cheese icing generously over the top and enjoy every bite!

Equipment Needed

1. Oven preheated to 350°F
2. Cake pans that are greased
3. Two mixing bowls (one for dry ingredients, one for wet)
4. A sifter for the flour and spices
5. An electric mixer or whisk to beat the eggs and blend the icing
6. A spatula for smoothing the batter and icing
7. A grater to finely grate the carrots
8. A colander to drain the crushed pineapple
9. Measuring cups and spoons
10. A toothpick to test if the cake is done
11. A knife and cutting board for chopping the walnuts (if using)

FAQ

The Most Amazing Dessert Recipe Substitutions and Variations

• If you dont have vegetable oil, you can try using melted coconut oil or canola oil instead. They give a slightly different flavor, but it still works great.
• For the cream cheese in the icing, sometimes mascarpone makes a good swap. It gives a rich, tangy twist to the frosting.
• If you’re low on walnuts or just not into them, chopped pecans or even almonds can be used instead. They add a similar crunch.
• Out of baking soda? You could bump up the baking powder by using about three times as much, even though it might not work exactly the same.
• And if light brown sugar is missing, you can mix a bit of molasses into granulated sugar (about 1 tablespoon of molasses per cup sugar) to mimic that moist, caramel flavor.

Pro Tips

1. Make sure your eggs, cream cheese, and butter are at room temperature before you start. This helps everything mix together more smooth and prevents any weird lumps in your batter or icing.

2. Try not to overmix your batter once you combine the dry and wet ingredients. It might be tempting to stir longer, but over doing it can make your cake kinda dense and heavy.

3. Allow your cake to cool completely before slathering on the cream cheese icing. I learned the hard way that if you frost a warm cake, the icing just melts off and looks messy.

4. Keep an eye on the baking time since ovens vary alot. Start checking a few minutes earlier than the suggested time to avoid overbaking and drying out your cake.