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Ultimate Carrot Cake

A moist and fluffy carrot cake infused with warm spices, topped with creamy cream cheese frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped walnuts or pecans (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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together eggs and vegetable oil.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in grated carrots, crushed pineapple, and nuts (if using).
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow cakes to cool for 10 minutes in the pans, then turn out onto wire racks to cool completely.
Frosting
  1. For the cream cheese icing, beat together cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla, mixing until creamy.
  3. Once the cakes are cooled, spread cream cheese icing between the layers and on top and sides of the cake.

Notes

For added flavor, toast the nuts before adding. You can substitute half the oil with unsweetened applesauce for a lighter version. Make sure to mix gently to avoid a dense cake. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.