Description
A moist and flavorful carrot cake with luscious cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together oil and eggs. Gradually add to the dry ingredients, mixing until well combined.
- Stir in grated carrots, crushed pineapple, and walnuts if using.
- Divide the batter evenly between prepared pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully combined.
- Once the cakes are cool, frost the top of one layer, place the other layer on top, and frost the top and sides.
- Slice and enjoy your delicious creation!
Notes
Serve with whipped cream or ice cream for an indulgent treat. Can be stored at room temperature for up to two days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg