Description
A flavorful and moist carrot cake topped with creamy cream cheese frosting, making it a perfect treat 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 salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup 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, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk the eggs and add in the oil, grated carrots, and crushed pineapple.
- Combine the wet and dry ingredients, mixing until just combined. Stir in chopped walnuts if using.
- Divide the batter between the two prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter in a bowl until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Serve and enjoy your moist carrot cake!
Notes
For best results, use room temperature ingredients and ensure to drain the pineapple well to avoid a soggy cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 37g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg