Description
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 cup Vegetable oil
- 4 large Eggs (beaten)
- 3 cups Grated carrots
- 1 cup Crushed pineapple (drained)
- ½ cup Chopped walnuts or pecans (optional)
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese (softened)
- ½ cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a large bowl.
- Combine the wet ingredients in another bowl.
- Gradually add the wet ingredients to the dry ingredients and stir gently.
- Prepare the cake pans by greasing them.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Prepare the cream cheese frosting by beating the ingredients together.
- Frost the cooled cakes and decorate as desired.
Notes
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or applesauce.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, cream cheese frosting, baking