Looking to make your own trulucks carrot cake recipe? Truluck’s Seafood, Steak, and Crab House’s trademark dessert is Truluck’s Carrot Cake. The cake has cream cheese frosting, grated carrots, raisins, and chopped walnuts.
Truluck’s carrot cake is said to be moist, delicious, and frosted to match its natural sweetness. Customers love Truluck’s vanilla ice cream-topped treat.
How to Make Trulucks Carrot Cake
Over the years, I have sampled my fair share of carrot desserts. However, Truluck’s Carrot Cake is head and shoulders above the competition. This cake is a work of art; it’s flavorful, moist, and covered with a smooth cream cheese frosting.
Carrot cake lovers, you’re in luck: here’s how to make a version of the popular treat typically found in fine dining establishments. Here, I’ll answer some of the most frequently asked questions about Truluck’s Carrot Cake while also providing detailed directions for making this tasty treat.
Trulucks Carrot Cake Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 cup raisins
For the cream cheese frosting:
- 1/2 cup unsalted butter, at room temperature
- 1 (8-ounce) package cream cheese, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions To Make Trulucks Carrot Cake
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, beat together the sugar, vegetable oil, and eggs until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the grated carrots, chopped walnuts, and raisins.
Grease two 9-inch cake pans and divide the batter evenly between them.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
While the cakes are cooling, make the cream cheese frosting.
In a large bowl, beat together the butter and cream cheese until smooth.
Gradually add in the powdered sugar and vanilla extract, and beat until the frosting is smooth and creamy.
Once the cakes are completely cool, place one cake layer on a cake plate or stand.
Spread a layer of frosting on top of the cake layer.
Place the second cake layer on top of the first, and spread another layer of frosting on top.
Use the remaining frosting to cover the sides and top of the cake.
Serve and enjoy!
How Do I serve Homemade Trulucks Carrot Cake
This cake is best served with a dollop of vanilla ice cream. Deliciousness that combines a steaming cake with a cold scoop of ice cream.
“Every time I make this cake and serve it to company, I get requests for the recipe. Just that amazing!
Believe me, after trying this cake, you’ll never make another one the same way again. It completely changes the dynamics of the situation.
Chopped pecans and fresh carrot ribbons are two of my favorite toppings for a carrot cake. It’s a pretty addition that rounds out the cake’s aesthetic.
This carrot cake is a surefire method to win over your dinner guests. It’s the kind of sweet treat that will get people chatting for days.
Trulucks Carrot Cake Recipe
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped walnuts
- 1 cup raisins
For the cream cheese frosting:
- 1/2 cup unsalted butter at room temperature
- 1 8-ounce package cream cheese, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, beat together the sugar, vegetable oil, and eggs until smooth.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots, chopped walnuts, and raisins.
- Grease two 9-inch cake pans and divide the batter evenly between them.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- While the cakes are cooling, make the cream cheese frosting.
- In a large bowl, beat together the butter and cream cheese until smooth.
- Gradually add in the powdered sugar and vanilla extract, and beat until the frosting is smooth and creamy.
- Once the cakes are completely cool, place one cake layer on a cake plate or stand.
- Spread a layer of frosting on top of the cake layer.
- Place the second cake layer on top of the first, and spread another layer of frosting on top.
- Use the remaining frosting to cover the sides and top of the cake.
- Serve and enjoy!
