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Saltgrass Carrot Cake Recipe

Saltgrass Carrot Cake Recipe

Are you looking for a grand, comforting dessert? You must try this legendary Saltgrass Carrot Cake Recipe. It brings the famous steakhouse dessert right home.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 680 kcal

Equipment

  • Three Cake Pans
  • Parchment Paper Circles
  • Large mixing bowls
  • Box Grater
  • Electric Hand Mixer
  • Rubber spatula
  • Wire Cooling Racks
  • Offset Spatula

Ingredients
  

Cake Batter Ingredients

  • 2 cups ALL-PURPOSE FLOUR
  • 1 cup GRANULATED SUGAR
  • 1 cup BROWN SUGAR
  • 2 tsp BAKING SODA
  • 2 tsp GROUND CINNAMON
  • 1.25 cups VEGETABLE OIL
  • 4 large FRESH EGGS
  • 3 cups SHREDDED CARROTS
  • 8 oz CRUSHED PINEAPPLE
  • 1 cup CHOPPED WALNUTS

Cream Cheese Frosting Ingredients

  • 16 oz CREAM CHEESE
  • 0.5 cup UNSALTED BUTTER
  • 4 cups POWDERED SUGAR

Instructions
 

  • Preheat your conventional oven to 175 degrees Celsius carefully. Grease your three round cake pans with butter thoroughly. Line the bottoms with round parchment paper circles cleanly.
  • Whisk your flour, sugars, baking soda, and cinnamon together. Ensure all dry ingredients blend evenly in a large bowl.
  • Beat your vegetable oil and fresh eggs in another bowl. Pour the wet mixture into your dry ingredients slowly. Stir gently until a thick batter forms completely.
  • Fold your shredded carrots and crushed pineapple into the batter. Toss in your chopped walnuts using a rubber spatula. Mix gently until everything spreads out evenly.
  • Divide your cake batter among the three prepared pans. Tap the pans on the counter to remove bubbles. Bake them in the oven for thirty-five minutes.
  • Check the centers with a clean wooden toothpick carefully. The toothpick should come out clean with no wet batter. Let the layers cool in pans for ten minutes.
  • Invert the pans onto your wire cooling racks gently. Peel off the parchment paper circles slowly. Let the cake layers cool down completely before frosting.
  • Place your soft cream cheese and butter into a bowl. Beat them with your electric mixer until fluffy. Add the powdered sugar slowly until smooth.
  • Place your first cake layer onto a serving plate. Spread a thick layer of frosting across the top. Stack the second layer on top carefully.
  • Repeat the frosting process for the final cake layer. Cover the top and sides of the cake completely. Press extra walnuts onto the sides if you like.

Notes

  • Grate carrots at home. Pre-shredded carrots are too dry for this cake.
  • Drain the pineapple well. Extra juice makes the cake batter too watery.
  • Cool the layers fully. Hot cake will melt your cream cheese frosting.
  • Spoon your flour gently. Packing flour makes the cake dense and dry.
  • Use room temperature dairy. Soft butter and cheese blend without any lumps.
  • Do not overmix batter. Stirring too much makes the cake texture tough.
Keyword Saltgrass Carrot Cake Recipe