Description
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
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 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 flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the 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.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to 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 other layer on top, and frost the top and sides of the cake.
Notes
- For added flavor, you can include raisins or shredded coconut in the batter.
- Make sure the cream cheese is at room temperature for easy mixing.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 80