Description
Whip up this carrot cake that brings pure comfort right to your kitchen table. Family and friends will devour each sweet, spiced slice faster than you can grab a plate.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
Flavor Enhancers:
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Frosting Ingredients:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Mix 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, ½ teaspoon salt, and 2 teaspoons cinnamon in a large mixing bowl to ensure even spice distribution.
- Pour 1 ½ cups vegetable oil and crack 4 large eggs into the dry ingredients. Whisk thoroughly until the batter becomes smooth and consistent.
- Gently fold 2 cups grated carrots, 1 cup drained crushed pineapple, and 1 cup chopped walnuts into the batter. Stir just until ingredients are evenly distributed.
- Prepare two 9-inch round cake pans by greasing and flouring them, or lining with parchment paper to prevent sticking.
- Divide batter equally between the prepared pans, spreading it smoothly to ensure even baking.
- Place pans in a preheated 350°F oven and bake for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out clean.
- Remove cakes and let them rest in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat ½ cup softened butter, 8 oz cream cheese, and 1 teaspoon vanilla extract until creamy and well combined.
- Gradually add 4 cups powdered sugar to the cream cheese mixture, beating until frosting becomes smooth and fluffy.
- Once cakes are totally cool, frost the top of the first layer, carefully place the second layer, and cover the entire cake with remaining frosting.
Notes
- Use room temperature ingredients like eggs and cream cheese for smoother mixing and better cake texture.
- Swap walnuts for pecans or skip nuts entirely if allergic, and replace pineapple with applesauce for a different moisture profile.
- Grate carrots fresh for the most vibrant flavor and prevent excess moisture by gently squeezing out extra liquid with paper towels.
- Store cake covered in the refrigerator for up to 5 days, letting it sit at room temperature for 30 minutes before serving to restore its soft texture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 563 kcal
- Sugar: 54 g
- Sodium: 171 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 62 mg