Description
This classic Carrot Cake recipe features a moist, spiced cake loaded with grated carrots and topped with a rich cream cheese frosting. Perfect for celebrations or a comforting dessert, this carrot cake combines warm cinnamon and nutmeg flavors with a tender crumb and smooth, tangy frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5–6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Beat wet ingredients and sugars: In another large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, mixing well.
- Combine wet and dry mixtures: Slowly add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, drained crushed pineapple, and nuts if using, ensuring they are evenly distributed throughout the batter.
- Divide and bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare the cream cheese frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar while mixing. Stir in vanilla extract and, if needed, milk to reach desired consistency.
- Assemble the cake: Place one cake layer on a serving plate, spread a thick layer of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing the sides and top.
- Chill and serve: Refrigerate the cake for at least 30 minutes before slicing to allow the frosting to set. Serve and enjoy!
Notes
- For extra moisture, be sure not to over-bake the cake; test with a toothpick starting at 30 minutes.
- You can substitute walnuts with pecans or omit nuts for nut-free version.
- Crushed pineapple adds moisture and subtle sweetness; avoid using pineapple juice which can make batter too wet.
- For a lighter frosting, reduce powdered sugar or use less butter.
- Store any leftover cake covered in the refrigerator for up to 4 days.
