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For the perfect carrot cake, gather these key items: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 4 large eggs - 1 cup vegetable oil - 3 cups grated carrots (about 4 large carrots) - 1 cup crushed pineapple, drained - 1 cup chopped walnuts or pecans (optional) - Cream cheese frosting (for topping)

Carrot Cake With Epicurean Butter Cinnamon & Brown Sugar Flavored Butter

Indulge your sweet tooth with this mouthwatering Carrot Cake With Epicurean Butter Cinnamon Delight recipe! This moist and flavorful cake, infused with warm spices and topped with a decadent cinnamon and brown sugar butter, is perfect for any occasion. Whether you're a baking novice or a pro, this recipe is easy to follow and promises delightful results. Click through to explore the full recipe and create a cake that will impress everyone!
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Ingredients
  

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

4 large eggs

1 cup vegetable oil

3 cups grated carrots (about 4 large carrots)

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

Cream cheese frosting (for topping)

For Epicurean Butter:

1/2 cup unsalted butter, softened

1/4 cup brown sugar, packed

1 teaspoon cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt until well combined.

      Combine Wet Ingredients: In another bowl, beat the eggs and then add the vegetable oil, grated carrots, and crushed pineapple. Mix until everything is well incorporated.

        Combine Wet and Dry Mixtures: 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.

          Bake the Cakes: 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.

            Cool the Cakes: 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.

              Prepare the Epicurean Butter: In a small bowl, mix the softened butter, brown sugar, and cinnamon until smooth and creamy. Set aside.

                Frost the Cake: 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.

                  Serve with Epicurean Butter: Serve slices of the cake with a dollop of Epicurean Cinnamon Butter on the side for an extra flavor boost.

                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12 slices

                      - Presentation Tips: To enhance presentation, sprinkle additional chopped walnuts or pecans on top of the cake and place an elegant swirl of the cinnamon butter beside each slice on the plate. Consider garnishing with fresh carrot tops or edible flowers for a festive touch.