Description
This easy carrot cake recipe is a classic favorite with a moist and tender crumb, topped with a luscious cream cheese frosting. Perfect for any occasion, this cake is sure to impress your friends and family!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon pure vanilla extract
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×13-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In another bowl, whisk oil and eggs until smooth. Add to dry ingredients and stir until combined.
- Add mix-ins: Fold in carrots, pineapple, nuts, and vanilla extract. Pour batter into pan.
- Bake: Bake for 35-40 minutes until a toothpick comes out clean. Cool the cake.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Spread over cooled cake and serve.
Notes
- For extra flavor, consider adding shredded coconut or raisins to the batter.
- Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
