Description
Indulge in the classic goodness of moist carrot cake with creamy cream cheese frosting. This recipe is a perfect balance of sweetness and spice, featuring grated carrots, warm spices, and a decadent frosting that will have you coming back for seconds.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 3/4 cup chopped walnuts or pecans (optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons vanilla extract
- 3–3 1/2 cups powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix Dry and Wet Ingredients: Combine the dry and wet ingredients separately, then mix together. Fold in carrots, pineapple, and nuts.
- Bake: Divide batter, bake for 30–35 minutes, and cool the cakes.
- Make Frosting: Beat cream cheese and butter, add vanilla, and mix in powdered sugar.
- Frost Cakes: Spread frosting between layers and over the cakes. Chill before slicing.
Notes
- Carrot cake can be made 1–2 days ahead and stored in the fridge.
- For cupcakes, reduce bake time to 20–22 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
