Description
A delightful and moist carrot cake layered with creamy 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 ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your two 9-inch cake pans.
- Whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt in a large bowl.
- Mix the oil and eggs in another bowl until well combined, then stir in the grated carrots and crushed pineapple.
- Add the wet ingredients to the dry ingredients gradually, mixing until just combined.
- Fold in the nuts, if using, and divide the batter evenly between the prepared cake pans.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
- Beat together the softened cream cheese and butter until smooth, gradually adding powdered sugar and vanilla until fluffy.
- Frost the top of one cake layer, place the second layer on top, and frost the top and sides.
Notes
Ensure cakes are completely cool before frosting to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg