Description
A moist and flavorful carrot cake topped with a creamy frosting, perfect for any gathering.
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)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Combine the oil, eggs, grated carrots, and crushed pineapple in another bowl.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the nuts if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Beat together the cream cheese and butter until smooth for the frosting. Gradually add the powdered sugar and vanilla, mixing until fluffy.
- Spread frosting between the layers and on the top and sides of the cake once the cakes are completely cool.
- Serve and enjoy!
Notes
For the best flavor, use freshly grated carrots and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg