Description
A classic moist carrot cake packed with freshly grated carrots, warm spices, and crunchy nuts, topped with rich cream cheese frosting. This timeless dessert is soft, flavorful, and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, brown sugar, and oil until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in grated carrots, nuts, and crushed pineapple if using.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Divide batter evenly into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Spread frosting over cooled cake and decorate as desired.
Notes
- Use freshly grated carrots for best moisture and texture.
- Do not overmix the batter to keep the cake tender.
- Refrigerate cake if storing more than one day.
- Add shredded coconut for extra flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American