Classic Carrot Cake with Cream Cheese Frosting

by

INGREDENT

  • For the Cake:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 tsp baking powder
    • 1 ½ tsp baking soda
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • ½ tsp ground nutmeg
    • 1 cup vegetable oil
    • 4 large eggs
    • 2 tsp vanilla extract
    • 3 cups grated carrots
    • 1 cup crushed pineapple, drained
    • 1 cup chopped walnuts or pecans (optional)
  • For the Cream Cheese Frosting:
    • 8 oz cream cheese, softened
    • ½ cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Add oil, eggs, and vanilla; mix until just combined.
  4. Fold in grated carrots, pineapple, and nuts if using.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans 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 gradually, beating until fluffy. Mix in vanilla.
  9. Frost the cooled cake layers, stacking them. Spread frosting over the top and sides.
  10. Garnish with extra nuts or a sprinkle of cinnamon if desired.

If you want, I can also make you a super-moist bakery-style version with a few extra tricks. That one’s even softer and stays fresh longer. Would you like me to do that?

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