Description
A moist and flavorful carrot cake topped with creamy 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 the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, eggs, grated carrots, crushed pineapple, chopped nuts, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing 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.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting.
- In a medium bowl, beat together 8 oz cream cheese, 1/2 cup 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.
- Decorate with additional chopped nuts if desired, slice and serve.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Keywords: carrot cake, cream cheese frosting, homemade carrot cake, moist carrot cake