Einstein in the Kitchen or Let Them Eat (Carrot) Cake
I have a special treat for you today. It’s a recipe. I usually sell this recipe for $1,000 but it’s your lucky day. OK, I’m just kidding about that, but honestly, this one is worth its weight in gold, which as I write is about $1,850 per ounce.
In this world, there is carrot cake and then there is scrumptious absolutely to-die-for carrot cake—the kind of cake you’ve only experienced with a $200-per-person meal at a fancy hotel (you do that all the time, right?).
It’s the kind of carrot cake that would surely be named the Grand Champion in a competition at a fine culinary school like Le Cordon Bleu Baking and Pastry Arts Program if I’d ever had such an opportunity to compete.
This is the cake that’s going to make your friends and family think you’re a genius! And don’t be surprised when it becomes your signature cake—the one they request for their birthdays. Imagine how beautiful this cake might look on your Thanksgiving, Christmas, or Easter Brunch buffet table.
As you peruse this recipe, you may be tempted to make a few adjustments. Please do not do that. You’ll think 1 1/2 cups oil is excessive. It’s not. And the pineapple. Seriously? Yes. Do not doubt me.
This is the perfect recipe both in ingredients and proportions, so please follow it exactly. It’s the recipe you’ll be tempted to keep secret and good luck with that! 😉
Einstein Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts
- 1 cup golden raisins, (optional)
- 2 cups white granulated sugar
- 4 eggs
- 1 1/2 cups vegetable oil Note 1
- 2 cups finely grated raw carrot
- 1 (8.5 oz) can crushed pineapple, drained Note 3
Frosting
- 1/2 cup softened salted butter
- 1 (8 oz.) pkg softened cream cheese
- 1 teaspoon vanilla
- 1 (1-lb.) box powdered sugar, sifted
Instructions
Cake
- Preheat oven to 350 F.
- Prepare three two or three (your choice) cake pans by greasing them well and dusting with flour.
- Sift flour again with baking powder, baking soda, salt, and cinnamon. Set aside. See Note 3.
- In another large bowl, beat eggs lightly and stir in oil. Add sugar. Stir until very well incorporated. Stir in carrots, drained pineapple, nuts, and raisins.
- Pour wet ingredients into the bowl of dry ingredients. Stir until all are well incorporated.
- Divide evenly between the three (3) prepared 8-inch cake pans. Bake in 350 F oven for 35-40 minutes or until a toothpick inserted comes out just barely clean. Do not overbake.
- Remove from oven; allow to cool 10 minutes and remove cakes from the pans to cool. Make certain cakes are completely cooled to room temperature or cooler before frosting.
Frosting
- To make the frosting: In a medium-size bowl, combine butter, cream cheese and vanilla. Beat until smooth with an electric beater. Add sugar gradually, beating well between each addition. Continue beating until smooth and glossy.
- Assemble cake with frosting between layers and on top. Garnish as desired with a sprinkling of chopped walnuts.
Notes
Nutrition
First published: 3-15-16; Republished by popular request: 4-6-22
I left my husband and 95% of my “stuff”, including all my kitchen items. I have no round cake pans. Can this be made in a 13X9 pan? I love carrot cake and would really like to try this.
Thanks for the information on altitude, Mary. I’m in Colorado now, at 4500 feet. I need all the help I can get, since I came from flat Ohio.
Yes, you can bake this in a 9 x 13 cake pan! Welcome to Colorado!
Thanks for the recipe. It looks wonderful! Will be making it for Easter.
Prepare to be amazed (just don’t overbake!)
Followed the recipe exactly as written for a family gathering. All comments were “The best carrot cake ever!”
I am questioning the length of time it will take to bake a cake for 8 servings as it would take to bake a cake for 16 servings and same number of cake pans
It’s ALWAYS a good idea to begin testing a cake using a toothpick or skewer when it look as it if it might be done … about 75% into the bake time. Ovens vary tremendously. Altitude affects the bake time and temperature, too. There is no one definitive set time. Consider cook and bake times suggestions, then proceed accordingly 🙂
Sadly, this was a colossal waste of time, energy, and ingredients. Never had cake sink like this before. They’re horrible. And I followed the recipe to the letter. One of them stuck so badly it’s in pieces. Absolutely ruined dessert tomorrow. Definitely won’t try this recipe again. Very sad.
So sorry to hear this Janelle. I can’t imagine what went wrong … it’s a recipe I make frequently and haven’t had the problem you describe.
Can you bake this cake in a 9×13 pan. Would you bake it at the same temperature.
I can’t guarantee the entirety of the batter will fit into a 9 x 13. If too much batter for your baking dish, make a couple of cupcakes! And yes, same temp but less time so check around the 45 min time, being careful to not overbake!
Good luck!
Oil and crushed pineapple and definite must-haves. I also like coconut and pecans in my carrot cake.
I’ve just read the recipe and I’m sure it will be a winner because my Mom, born 1920, made a carrot and pineapple jello salad that was to die for, especially in winter. So I have experience with the carrot and pineapple combination. I’m sure it can’t be beat and I’m baking the cake tomorrow
I live in Dubai and have used this recipe 3 times and each time it came out perfect
Thank you for the recipe.
What would happen if I didn’t put the pineapples at all? I’m making it for someone who is allergic to pineapples. Would I have to adjust any of the other ingredients?