Description
Enjoy a deliciously moist carrot cake filled with grated carrots and crushed pineapple, enhanced by warm spices and topped with creamy frosting. Perfect for any celebration!
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
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well combined.
- In another bowl, mix the wet ingredients: vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Grate the carrots until you have 2 cups.
- Add the grated carrots and crushed pineapple (drained) to the wet mixture. If using, add the chopped nuts. Gently fold until evenly distributed.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix; a few lumps are fine.
- Grease two 9-inch round cake pans with butter or cooking spray and line the bottoms with parchment paper.
- Divide the batter evenly between the prepared pans.
- Tap the pans on the counter to remove air bubbles.
- Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
- Once baked, let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
- Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
- Decorate with additional nuts or carrot decorations if desired.
Notes
- Ensure the cream cheese and butter are at room temperature for easy mixing.
- You can store the cake in the refrigerator for up to 5 days.
- This cake can be made ahead of time and frozen; just frost it after thawing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes