Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 1 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, nuts, pineapple, and coconut if using.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 40-50 minutes (about 30-35 minutes for round pans), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and beat until creamy. Stir in vanilla extract.
- Frost the cooled cake with the cream cheese frosting.
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