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Carrot Cake

A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 cup vegetable oil
  • 4 eggs large
  • 2 tsp vanilla extract
  • 2.5 cups grated carrots
  • 0.5 cup crushed pineapple drained
  • 0.75 cup chopped walnuts optional
Frosting
  • 0.5 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1.5 tsp vanilla extract
  • 2 tbsp milk or cream as needed

Equipment

  • Mixing bowls
  • Cake pans
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C) and prepare cake pans.
  2. Whisk dry ingredients together in a bowl.
  3. Mix wet ingredients until smooth.
  4. Combine wet and dry mixtures, then fold in carrots and pineapple.
  5. Divide batter into pans and bake 30–35 minutes.
  6. Cool cakes completely on a rack.
  7. Beat frosting ingredients until smooth.
  8. Assemble and frost cake, then serve.

Notes

Store in refrigerator up to 5 days or freeze layers for longer storage.