This Truluck’s Carrot Cake recipe is an absolute must if you love rich, moist, and decadent desserts!
This homemade version inspired by the Truluck’s Menu carrot cake brings all the warm spices, tender layers, and luscious cream cheese frosting straight into your kitchen.
So whether you’re someone who just loves Trulucks desserts or just has cravings for something that tastes like a restaurant treat, you are certain to recreate the iconic flavor at home following this simple recipe.
And whether it’s for the holidays or special occasions or just to treat your sweet tooth, this carrot cake is sure to leave everyone impressed. Let’s do this!
Truluck’s Carrot Cake Recipe
Recipe Details:
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Course:Dessert
- Cuisine:American
- Yield:8-10 servings
- Calories: Approximately 450 kcal
Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts (walnuts or pecans)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, beat the oil, eggs, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top and frost the entire cake.
- Optional: Garnish with additional chopped nuts or shredded coconut.
- Slice and enjoy your homemade carrot cake!
Serving Suggestions
Truluck’s Carrot Cake is versatile and fits various occasions. Whether as a show-stopping birthday cake or a comforting treat with afternoon tea, this dessert complements a range of beverages, from coffee to a glass of milk.
Health Benefits Of Carrots
Beyond the delightful taste, Truluck’s Carrot Cake brings health benefits to the table. Carrots are rich in vitamins and antioxidants, making this dessert a guilt-free indulgence.
Conclusion
Truluck’s Carrot Cake recipe is more than a dessert; it’s a testament to the artistry of baking. With its rich history, carefully selected ingredients, and chefs’ tips, this recipe invites you to create a memorable culinary experience.
Now, armed with the knowledge to embark on your carrot cake adventure, it’s time to don your apron and savor the sweet success that awaits in each scrumptious slice.
Truluck’s Carrot Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts walnuts or pecans
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In a separate bowl, beat the oil, eggs, and vanilla extract together.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- For the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top and frost the entire cake.
- Optional: Garnish with additional chopped nuts or shredded coconut.
- Slice and enjoy your homemade carrot cake!
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