Description
This Moist Carrot Cake with Cream Cheese Frosting is a perfect balance of spices and sweetness. Its tender, flavorful cake, made with grated carrots, cinnamon, nutmeg, and optional pineapple, is complemented by a rich and creamy cream cheese frosting. Whether it’s a birthday, holiday, or casual get-together, this delicious cake will be a crowd favorite. Easy to make and guaranteed to impress!
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
4 large eggs
1 1/2 cups granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained (optional, for added moisture)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar together until smooth and slightly fluffy, about 3-4 minutes.
- Add the vegetable oil and vanilla extract to the egg mixture, whisking until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the grated carrots, crushed pineapple (if using), walnuts, and raisins (if using). The batter will be thick, which is normal.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 3-4 minutes.
- Gradually add the powdered sugar, one cup at a time, continuing to beat until smooth and fluffy.
- Stir in the vanilla extract and a pinch of salt.
- Once the cakes have completely cooled, spread a generous layer of frosting on the top of the first cake layer. Place the second layer on top and frost the top and sides of the entire cake.
- Optionally, garnish with extra chopped walnuts or shredded coconut.
Notes
Pineapple-Free: Skip the pineapple for a more traditional carrot cake, though it does add moisture and sweetness.
Nut-Free: Leave out the walnuts, pecans, or raisins for a nut-free option.
Spiced-Up: Add extra spices like ginger or cloves for a more intense flavor.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal per slice
