Print

Carrot Cake

Print Recipe

A moist and flavorful carrot cake spiced with cinnamon and nutmeg, topped with creamy cream cheese frosting. Perfectly balanced sweetness and texture make it a classic favorite dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)
  • For the frosting:
    8 oz cream cheese, softened
    1/2 cup unsalted butter, softened
    4 cups powdered sugar
    1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in grated carrots, crushed pineapple, nuts, and coconut if using.
  6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. To make frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy.
  9. Frost cooled cakes and assemble layers. Decorate as desired.

Notes

For extra moisture, add 1/4 cup applesauce to the batter or substitute half the oil with Greek yogurt. Serve chilled for a refreshing taste.

Find it online: https://mommiesmore.com/delicious-carrot-cake/