Description
Carrot cake brings pure comfort straight from Grandma’s kitchen to your plate. Creamy cream cheese frosting and perfectly spiced, moist cake layers make this classic dessert a true crowd-pleaser that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 cups grated carrots
- 1 cup vegetable oil
- 4 large eggs
Supporting Ingredients:
- 1 cup crushed pineapple
- 1 cup chopped walnuts
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces cream cheese
- ½ cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Instructions
- Combine 2 cups flour, 2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt in a large mixing bowl. Whisk thoroughly to distribute dry ingredients evenly.
- Whisk 1 cup vegetable oil, 4 eggs, and 1 teaspoon vanilla extract in a separate bowl until the mixture looks smooth and integrated.
- Grate 4 medium carrots to yield 2 cups. Drain 1 cup crushed pineapple completely before adding to wet ingredients.
- Fold grated carrots, drained pineapple, and optional 1 cup chopped walnuts into the wet mixture. Ensure ingredients are evenly distributed.
- Pour wet ingredients into dry ingredients. Gently fold until just combined, keeping some small lumps in the batter.
- Preheat oven to 350F. Grease two 9-inch round cake pans and line bottoms with parchment paper.
- Divide batter equally between prepared pans. Tap pans on the counter to eliminate air bubbles.
- Bake at 350F for 25-30 minutes. Test cake’s doneness by inserting a toothpick into the center.
- Remove cakes from oven and let rest in pans for 10 minutes. Transfer to a wire rack to cool completely.
- Beat 8 oz softened cream cheese and ½ cup softened butter until completely smooth.
- Gradually mix in 4 cups powdered sugar and 1 teaspoon vanilla extract. Beat until frosting becomes light and fluffy.
- Place one cake layer on serving plate. Spread a thick layer of cream cheese frosting on top.
- Carefully position second cake layer on top. Frost entire cake, covering sides and top evenly.
- Optional: Sprinkle additional chopped nuts or create decorative details on frosted cake surface.
Notes
- Grate carrots finely for the best texture and even moisture distribution throughout the cake.
- Room temperature ingredients help create a smoother batter and more consistent cake structure.
- For a gluten-free version, swap regular flour with a one-to-one gluten-free baking blend and add an extra egg for binding.
- Consider toasting nuts before adding them to enhance their rich, deep flavor and provide a delightful crunch in each slice.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 386 kcal
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg