Carrot Cake Recipe

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This classic carrot cake recipe delivers a moist, flavorful cake that’s perfect for any occasion. With a blend of warm spices, freshly grated carrots, and a luscious cream cheese frosting, it’s sure to be a crowd-pleaser.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 ¼ cups granulated sugar
  • ½ cup brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the Dry Ingredients:
    In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. Mix the Wet Ingredients:
    In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine Dry and Wet Ingredients:
    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
  5. Bake the Cake:
    Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  6. Prepare the Frosting:
    In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
  7. Assemble the Cake:
    Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake. Place the second cake on top, then frost the top and sides with the remaining frosting.
  8. Serve:
    Slice and enjoy! This cake can be stored in the refrigerator for up to 5 days.

Enjoy your moist, spiced carrot cake with creamy frosting!

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