Description
A moist and warmly spiced carrot cake made with freshly grated carrots and topped with a rich, creamy cream cheese frosting. Perfect for celebrations or a comforting homemade dessert.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually combine the dry ingredients with the wet mixture until just incorporated.
- Fold in the grated carrots, and optionally add the chopped nuts and crushed pineapple.
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 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 a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually mix in the powdered sugar and vanilla extract until light and fluffy. Add milk if needed for a smoother consistency.
- Spread frosting over the first cake layer, place the second layer on top, and frost the top and sides of the cake.
Notes
- Freshly grated carrots provide the best moisture and texture.
- Nuts and pineapple are optional but add flavor and texture.
- The cake tastes even better after resting a few hours as the flavors deepen.
- Store the frosted cake in an airtight container in the refrigerator for up to 4–5 days.
- Let slices sit at room temperature for about 20 minutes before serving for the best texture.
- Unfrosted cake layers can be frozen for up to 2 months if wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
