Description
A moist and flavorful carrot cake topped with cream cheese frosting, 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 salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
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, and salt.
- In another bowl, mix the oil and eggs until well combined. Stir in the grated carrots, crushed pineapple, walnuts, and raisins.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- 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.
- While the cakes are cooling, prepare the cream cheese frosting.
- In a mixing bowl, beat together 8 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Notes
- For added flavor, consider adding 1 teaspoon of vanilla extract to the cake batter.
- This cake can be stored in the refrigerator for up to 5 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35
- Sodium: 200
- Fat: 15
- Carbohydrates: 50
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Keywords: carrot cake, classic carrot cake, homemade carrot cake, cream cheese frosting, easy carrot cake recipe