Carrot Cake recipe

Ingredients

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¾ cup (180ml) vegetable oil
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) brown sugar
  • 2 tsp vanilla extract
  • 2½ cups (250g) grated carrots
  • 1 cup (240ml) crushed pineapple (drained)
  • ¾ cup (90g) chopped walnuts or pecans (optional)
  • ½ cup (80g) raisins (optional)

For the Cream Cheese Frosting:

  • 8 oz (226g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat together oil, eggs, sugars, and vanilla until smooth.
  4. Fold in the dry ingredients until just combined.
  5. Gently stir in grated carrots, pineapple, nuts, and raisins (if using).
  6. Pour batter into prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until creamy and fluffy.
  9. Frost cooled cake layers and assemble. Decorate with chopped nuts or extra shredded carrots if desired.
  10. Chill for 30 minutes before slicing for best texture.

Let me know if you’d like a version without nuts or with a glaze instead of frosting!

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