Description
A moist and delicious carrot cake with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil
- 4 large eggs (room temperature)
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup crushed canned pineapple (drained)
- 1 cup chopped walnuts or pecans (lightly toasted, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Add vegetable oil and eggs; mix until combined. Gently fold in grated carrots and crushed pineapple.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until golden brown. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract until creamy.
- Assemble the cake by frosting one layer before placing the second on top; frost the sides and top as desired.
Notes
- Store leftover cake in the refrigerator to maintain freshness.
- For a more decadent flavor, add a touch of vanilla extract in the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg