Description
Indulge in the deliciousness of this moist and flavorful Carrot Cake topped with a luscious Cream Cheese Frosting. Perfect for any occasion, this classic dessert will have everyone coming back for more!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients:
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup shredded coconut (optional)
For the frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl.
- Prepare Wet Ingredients: Beat together oil, sugars, eggs, and vanilla in a separate bowl.
- Combine & Bake: Mix dry and wet ingredients, fold in carrots, pineapple, nuts, and coconut. Bake for 30–35 minutes.
- Make Frosting: Beat cream cheese and butter, add sugar, vanilla, and salt until creamy.
- Frost the Cake: Frost cooled cakes and stack with frosting in between and on top/sides.
Notes
- Avoid overmixing for a moist texture.
- Can be made as a 9×13-inch cake; adjust bake time.
- Chill frosted cake for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42 g
- Sodium: 320 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
