Description
This carrot cake is moist, flavorful, and full of delicious spices, with a creamy cream cheese frosting that adds the perfect finishing touch. It’s the ultimate dessert for any occasion, whether it’s a birthday, holiday, or just a treat for yourself!
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 ½ cups vegetable oil
- 1 ½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped nuts (optional)
- 1 cup crushed pineapple, drained
- 1 ½ teaspoons vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour, baking soda, salt, and ground cinnamon. Set aside.
- Make the Cake Batter: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine with Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture and stir until just combined. Then fold in the grated carrots, nuts (if using), and crushed pineapple.
- Bake the Cake: Pour the batter into the prepared 9×13-inch pan. Smooth the top with a spatula and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Make the Cream Cheese Frosting: While the cake cools, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Frost the Cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top using a spatula.
- Serve and Enjoy: Cut into squares and serve! Enjoy the moist and flavorful carrot cake with its rich, creamy frosting.
Notes
- For extra flavor, you can add raisins or shredded coconut to the batter along with the grated carrots.
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- This cake can be stored in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes