Description
A delightful carrot cake combining rich flavors of carrots, spices, and cream cheese into a moist, fluffy treat perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix until evenly distributed.
- In another bowl, whisk together the oil, eggs, grated carrots, pineapple, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the nuts if using.
- Divide the batter evenly between the prepared 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 additional vanilla, mixing until fluffy.
- Spread a layer of frosting between the two layers, then frost the top and sides of the cake.
- Decorate as desired and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to one week. Cake can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 32g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg