Description
A delightful dessert made with grated carrots, spices, and optional nuts, perfect for any occasion.
Ingredients
Scale
- 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
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 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.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the vegetable oil and eggs to the dry ingredients and mix until well combined.
- Stir in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cakes are completely cooled, frost the top of one layer, stack the second layer on top, and frost the top and sides of the cake.
- Slice and enjoy your delicious carrot cake!
Notes
Make sure to use fresh carrots for the best texture. Let the cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg