Description
A moist and flavorful carrot cake layered with creamy cream cheese frosting, perfect for any celebration or as a delightful dessert.
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
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk them together until they are well mixed.
- In another bowl, whisk together the wet ingredients: vegetable oil, eggs, and vanilla extract.
- Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; a few lumps are perfectly fine.
- Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Divide the batter evenly between the two prepared cake pans. Smooth the tops if necessary.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- Carefully run a knife around the edges of the pans to loosen the cakes, then invert them onto a wire rack to cool completely.
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.
- Add the vanilla extract and mix until combined. Adjust consistency with milk if needed.
- Once the cakes are completely cool, place one layer on a serving plate or cake stand.
- Spread a generous amount of cream cheese frosting on top of the first layer.
- Carefully place the second layer on top and press down gently.
- Frost the top and sides of the cake with the remaining cream cheese frosting.
- If desired, sprinkle additional chopped nuts on top for decoration.
Notes
- For a more intense flavor, you can toast the nuts before adding them to the batter.
- This cake can be made a day in advance; just store it in an airtight container in the refrigerator.
- Feel free to add raisins or coconut for extra texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes