Description

A moist and flavorful classic carrot cake made with warm spices, freshly grated carrots, and crushed pineapple, layered with rich and tangy cream cheese frosting. Perfect for holidays, celebrations, or any time you crave a comforting homemade dessert.

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup brown sugar

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups finely grated carrots

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts (optional)

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually fold the dry ingredients into the wet mixture just until combined. Do not overmix.
Gently stir in grated carrots, crushed pineapple, and walnuts if using.
Divide batter evenly between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Spread frosting over one cake layer, place the second layer on top, and frost the top and sides evenly.

Notes

For extra texture, add raisins or shredded coconut to the batter.

Replace part of the oil with unsweetened applesauce for a lighter texture.

For a nut-free version, omit the walnuts.

Can be baked in a 9×13-inch pan; adjust baking time as needed.

Store in an airtight container in the refrigerator for up to 5 days.

Freeze individual slices for up to 2 months; thaw overnight in the refrigerator.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 35 g
Sodium: 320 mg
Fat: 24 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 75 mg