Description
Carrot cake delivers pure comfort straight from Grandma’s kitchen, with warm spices and cream cheese frosting that make your taste buds dance. Moist, tender crumb and rich flavors guarantee this dessert becomes an instant family favorite everyone will adore.
Ingredients
Scale
Main Ingredients:
- 3 cups grated carrots
- 4 large eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 cups granulated sugar
Supporting Ingredients:
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Seasoning and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Frosting Ingredients:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Gather a 9×13 inch baking pan and thoroughly coat its interior with cooking spray at room temperature.
- Combine 2 cups flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon in a large mixing bowl.
- Whisk 1 cup vegetable oil and 4 large eggs into the dry ingredients until the mixture becomes completely smooth and free of lumps.
- Incorporate 3 cups freshly grated carrots and 1 cup drained crushed pineapple into the batter, stirring until evenly distributed.
- If desired, gently fold 1 cup chopped walnuts into the cake mixture, ensuring they are well integrated.
- Transfer the entire batter into the prepared baking pan, spreading it evenly to create a consistent layer.
- Place the pan in a preheated oven at 350°F and bake for exactly 32 minutes.
- Test cake doneness by inserting a wooden toothpick into the center; it should emerge completely clean.
- Remove the pan from the oven and let the cake rest at room temperature for 45 minutes.
- Beat 8 ounces softened cream cheese and ½ cup softened butter until the mixture becomes light and fluffy.
- Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, mixing until the frosting reaches a smooth, spreadable consistency.
- Carefully spread the cream cheese frosting across the completely cooled cake surface.
- Slice into square portions and serve directly from the baking pan.
Notes
- Grate carrots finely to ensure they melt into the cake, creating a moist and tender texture without chunky pieces.
- When mixing dry ingredients, sift them together to prevent lumps and distribute spices evenly throughout the batter.
- Room temperature eggs and cream cheese blend more smoothly and help create a more uniform cake consistency.
- For a gluten-free version, swap regular flour with almond or coconut flour, and add an extra egg to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 465
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg