Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs, sugar, oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- For the frosting: beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until creamy.
- Spread the frosting evenly over the cooled cake. Slice and serve.
If you want, I can also make a simpler 5-minute “Quick Classic Carrot Cake” version that melts in your mouth, perfect for a faster recipe post. Do you want me to do that?