Description
A moist and spiced carrot cake packed with grated carrots and warm flavors, layered and topped with a rich and creamy cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 175°C (350°F) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
- Gradually mix dry ingredients into wet ingredients until combined.
- Fold in grated carrots, crushed pineapple, and nuts if using.
- Divide batter evenly between pans and bake for 30–35 minutes until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth and creamy.
- Add powdered sugar gradually, then mix in vanilla extract.
- Spread frosting between layers and over the top and sides of the cake.
- Decorate as desired and serve.
Notes
- Ensure all ingredients are at room temperature for best results.
- Do not overmix the batter to keep the cake tender.
- Store in the refrigerator due to cream cheese frosting.
- Toast nuts beforehand for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American