Description
A moist and fluffy carrot cake combined with warm spices and topped with rich cream cheese frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 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 (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Mix the oil, eggs, grated carrots, crushed pineapple, and vanilla in another bowl.
- Combine the wet and dry ingredients and mix until just combined. Stir in nuts if using.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy for the frosting.
- Frost the cooled cakes and enjoy!
Notes
For best results, use fresh grated carrots and mix just until combined to avoid a tough cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg