Description
A moist and flavorful carrot cake, packed with spices and topped with cream cheese frosting.
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 ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the 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, nutmeg, and salt.
- In another bowl, combine the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the nuts if using.
- Divide the batter evenly between the prepared cake 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 wire racks to cool completely.
- For the frosting, beat together 8 oz cream cheese, 1/2 cup unsalted butter, 4 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Once the cakes are completely cooled, 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, you can mix in raisins or coconut flakes.
- Make sure the cream cheese and butter are at room temperature for easier mixing.
- Store leftover cake in the refrigerator for up to 5 days.
Nutrition
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 50
Keywords: carrot cake, classic carrot cake, moist carrot cake recipe, easy carrot cake, homemade carrot cake