Description
Carrot Cake brings pure comfort straight from my grandma’s kitchen to your table. Packed with warm spices and topped with creamy cream cheese frosting, this classic dessert delivers pure happiness in every single bite.
Ingredients
Scale
Main Ingredients:
- 3 cups finely grated carrots
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1 cup crushed pineapple, drained
Supporting Ingredients:
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Frosting Ingredients:
- 8 oz (226 g) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Gather all ingredients: 2 cups granulated sugar, 1 cup vegetable oil, 4 large eggs, 2 cups all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, 2 teaspoons ground cinnamon, 3 cups finely grated carrots, 1 cup drained crushed pineapple, 1 teaspoon vanilla extract, and 1 cup chopped walnuts (optional).
- Preheat the oven to exactly 350°F (175°C). Thoroughly grease a 9×13-inch baking pan or two 9-inch round cake pans with butter or cooking spray.
- Combine 2 cups sugar, 1 cup oil, and 4 eggs in a large mixing bowl. Whisk vigorously until the mixture becomes pale and slightly frothy.
- Sift 2 cups flour, 2 teaspoons baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon into a separate bowl to remove any lumps.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, avoiding overmixing.
- Incorporate 3 cups grated carrots, 1 cup drained pineapple, 1 teaspoon vanilla, and 1 cup chopped walnuts (if using). Fold ingredients until evenly distributed.
- Transfer the batter into your prepared pan, using a spatula to spread it evenly and create a smooth surface.
- Place the pan in the preheated 350°F oven. Bake for exactly 40-45 minutes, checking doneness with a toothpick inserted into the center.
- Remove the cake from the oven and let it cool completely in the pan for about 30 minutes.
- For the frosting, combine 8 oz softened cream cheese and ½ cup softened unsalted butter in a mixing bowl.
- Beat the cream cheese and butter until light and fluffy, approximately 3 minutes using an electric mixer.
- Gradually add 4 cups powdered sugar, one cup at a time, mixing thoroughly after each addition.
- Stir in 1 teaspoon vanilla extract until the frosting is smooth and creamy.
- Once the cake has cooled completely, spread the frosting evenly across the top using an offset spatula.
Notes
- Grate carrots fresh for the best texture and moisture, ensuring they’re not too wet by gently squeezing out excess liquid.
- Room temperature ingredients help create a smoother batter and more even cake, so let eggs and cream cheese sit out for 30 minutes before mixing.
- For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend and add 1/2 teaspoon xanthan gum for better structure.
- To make the cake extra tender, avoid overmixing the batter – stop stirring as soon as the dry ingredients are just incorporated.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 443
- Sugar: 37 g
- Sodium: 174 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg