Description
This moist and delicious carrot cake is made from scratch and is perfect for any occasion. It’s loaded with grated carrots, warm spices, and topped with a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the chopped nuts if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
Notes
- Make sure to use freshly grated carrots for the best flavor and moisture.
- You can add raisins or shredded coconut for extra texture.
- Store the cake in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 200
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 3
- Cholesterol: 50
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