Carrot Cake
This moist and flavorful carrot cake is packed with freshly grated carrots, warm spices like cinnamon and nutmeg, and a hint of crushed pineapple for extra moisture. Topped with a rich and creamy cream cheese frosting, this cake is a perfect dessert for any occasion. Whether you’re celebrating a special event or just indulging in a homemade treat, this classic carrot cake will impress with its tender crumb and delicious flavor.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated fresh carrots
- 1 cup crushed pineapple drained
- ½ cup chopped walnuts or pecans optional
- 1 cup cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare Wet Ingredients: In another bowl, beat eggs and oil until well combined. Stir in grated carrots and crushed pineapple.
- Combine & Fold: Gradually mix wet ingredients into dry ingredients until just combined. Fold in chopped nuts if using.
- Bake the Cake: Divide batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool fully.
- Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until well blended.
- Assemble & Frost: Spread frosting over one cake layer, stack the second layer, then frost the top and sides evenly.
- Decorate & Serve: Garnish with extra chopped nuts if desired. Slice and enjoy!
Notes
The crushed pineapple helps keep the cake moist. You can also add ¼ cup of applesauce for extra softness. Omit the walnuts/pecans if you prefer a nut-free carrot cake. Store in an airtight container in the refrigerator for up to 5 days.