Carrot Cake with Cream Cheese Frosting recipe

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Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup vegetable oil
  • 1½ cups granulated sugar
  • ½ cup brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots (about 4–5 medium carrots)
  • 1 cup crushed pineapple, drained
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup shredded coconut (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1½ tsp vanilla extract
  • Pinch of salt

Instructions

  1. Prep Oven and Pans:
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Mix Dry Ingredients:
    In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Mix Wet Ingredients:
    In another large bowl, whisk oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each. Stir in vanilla.
  4. Combine Batter:
    Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in grated carrots, crushed pineapple, nuts, and coconut, if using.
  5. Bake:
    Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Make the Frosting:
    In a large bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar gradually and beat until fluffy. Add vanilla and salt, and beat until well combined.
  7. Assemble the Cake:
    Place one cake layer on a serving plate. Spread with frosting. Top with the second layer and frost the top and sides of the cake. Decorate with extra chopped nuts or a sprinkle of cinnamon if desired.
  8. Chill and Serve:
    Refrigerate for at least 30 minutes before slicing for clean cuts. Store leftovers in the refrigerator.

Let me know if you want a sheet cake version, muffins, or something fancy like a carrot cake roll! 🥕🍰

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