Description
A classic carrot cake with a moist crumb, enhanced by sweet spices and topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
- Whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined in a large mixing bowl.
- Beat the vegetable oil and eggs together in a separate bowl until light and fluffy. Stir in the grated carrots and crushed pineapple until well incorporated.
- Combine the wet and dry ingredients gently using a spatula, folding in the nuts if desired.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then invert them onto cooling racks to cool completely.
- Beat the cream cheese and butter together in a bowl until creamy, then gradually add the powdered sugar and vanilla, mixing until smooth.
- Spread cream cheese frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake generously.
Notes
Make the cake layers a day ahead to maintain moisture. Re-whip frosting before using if made in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 38g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg