Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ tsp salt
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (100g) chopped walnuts or pecans (optional)
- ½ cup (80g) crushed pineapple, drained (optional)
- ½ cup (120ml) applesauce or plain yogurt (for extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2–2½ cups (250–300g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the sugars and oil until well combined. Add eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Fold in grated carrots, nuts, pineapple, and applesauce/yogurt.
- Divide the batter evenly into prepared pans and smooth the tops.
- Bake for 30–35 minutes (for rounds) or 40–45 minutes (for a 9×13) or until a toothpick comes out clean.
- Cool completely in the pans for 10 minutes, then remove from pans and let cool on a wire rack.
For the Frosting:
- Beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until smooth and spreadable.
- Frost the cooled cake. Decorate with extra nuts or shredded coconut if desired.
Enjoy your homemade Carrot Cake! Let me know if you’d like a version that’s gluten-free, vegan, or low-sugar. 🥕✨