Description
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for celebrations and gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
- Whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt in a large bowl.
- Beat the eggs in another bowl and mix in the vegetable oil.
- Stir in the grated carrots, crushed pineapple, and chopped nuts until well combined.
- Combine the wet mixture with the dry ingredients, mixing gently until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes until done.
- Allow the cakes to cool in the pans for 10 minutes, then cool completely on wire racks.
- Beat the cream cheese and butter until smooth; gradually add powdered sugar and vanilla extract.
- Spread the frosting between the cake layers and cover the top with remaining frosting.
Notes
Refrigerate for longer storage. Can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg