Description
A delightful and moist carrot cake topped with a creamy and dreamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the oil and eggs until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and walnuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cakes are completely cool, spread the frosting between the layers and on top of the cake.
Notes
- For added flavor, consider adding raisins or coconut to the batter.
- This cake can be made a day in advance and stored in the refrigerator.
- Ensure the cream cheese is at room temperature for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg