Ingredients
For the Cake:
- 2 cups grated carrots (packed)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger (optional)
- ½ cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- ½ cup crushed pineapple, drained (optional for extra moisture)
For the Cream Cheese Frosting (optional but highly recommended):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch square or round cake pan, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat together the eggs, sugars, oil, and vanilla until smooth.
- Fold in the grated carrots, walnuts, and pineapple (if using).
- Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
- Meanwhile, prepare the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
- Once the cake is cool, frost it generously with the cream cheese frosting. Sprinkle a few chopped walnuts on top for garnish if desired.
- Chill for 20 minutes before slicing and serving for clean cuts and best texture.
Let me know if you want a vegan version, a layered version, or a fun drizzle on top!