Carrot Cake With Epicurean Butter Cinnamon Delight

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon salt
• 4 large eggs
• 1 cup vegetable oil
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped walnuts or pecans (optional)
• 1 batch cream cheese frosting (for topping)
• 0.5 cup unsalted butter, softened
• 0.25 cup brown sugar, packed
• 1 teaspoon cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt until well combined.
3. In another bowl, beat the eggs and then add the vegetable oil, grated carrots, and crushed pineapple. Mix until everything is well incorporated.
4. Slowly add the wet mixture to the dry ingredients. Stir gently until no flour streaks remain but be careful not to overmix. Fold in the chopped nuts, if using.
5. Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
7. In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and creamy. Set aside.
8. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then add the second layer. Frost the top and sides of the entire cake with cream cheese frosting.
9. Serve slices of the cake with a dollop of Epicurean Cinnamon Butter on the side for an extra flavor boost.