Saltgrass Carrot Cake Recipe
Love a moist carrot cake that melts in your mouth? This Saltgrass Carrot Cake Recipe brings Texas steakhouse comfort to your kitchen.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- 3 cups grated carrots about 4 medium
- 1 cup crushed pineapple drained
- 1 cup chopped pecans
Instructions
Preheat and Prep Pans
- Heat oven to 350°F (175°C). Grease pans. Line with parchment. Set aside.
Mix Dry Ingredients
- Whisk flour, baking soda, powder, salt, cinnamon, nutmeg in a bowl. Stir well.
Beat Wet Ingredients
- In large bowl, beat eggs, oil, sugars, vanilla until smooth and creamy. Takes 2 minutes.
Combine Wet and Dry
- Add dry mix to wet. Stir gently until just blended. No lumps needed.
Fold in Carrots and Add-Ins
- Stir in grated carrots, pineapple, pecans. Mix until even. Batter is thick.
Bake the Cakes
- Divide batter into pans. Bake 30-35 mins. Toothpick comes clean. Cool 10 mins.
Make the Frosting
- Beat cream cheese, butter until fluffy. Add sugar, vanilla, cream. Whip smooth.
Frost the Cake
- Cool cakes fully. Spread frosting between layers. Frost top and sides. Chill 30 mins.
Notes
- Grate carrots fresh for best moisture—pre-shredded dries out.
- Toast pecans lightly for extra crunch and flavor boost.
- Swap pineapple for applesauce if you want less sweet.
- Add 1/2 cup coconut flakes for tropical twist.
- Use buttermilk instead of oil for lighter texture.
- Double spices if you love bold cinnamon kick.