Description
A moist and tender carrot cake made from scratch with freshly grated carrots, warm cinnamon and nutmeg, crushed pineapple, and a rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F) and grease two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts or pecans if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing and frosting.
- To make the frosting, beat the cream cheese and butter until smooth and creamy.
- Mix in the powdered sugar and vanilla extract until the frosting is light and spreadable.
- Spread the frosting between the cake layers and over the top and sides of the cake before serving.
Notes
- Finely grate the carrots for the softest texture.
- You can leave out the nuts without changing the cake structure too much.
- Melted butter can replace oil, but the cake may be slightly less moist.
- Raisins or shredded coconut can be added for extra texture.
- For a lighter version, reduce the sugar slightly and omit the pineapple.
- This recipe can be turned into cupcakes; bake for 18 to 22 minutes.
- Orange zest adds a fresh, bright flavor variation.
- Store the frosted cake in the refrigerator for up to 5 days.
- Let chilled cake sit at room temperature for 20 to 30 minutes before serving.
- Unfrosted cake layers can be frozen for up to 2 months.
- Do not overmix the batter, or the cake may turn dense.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 46g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0.2g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
