Description
Indulge in the ultimate comfort dessert with this Moist Carrot Cake topped with luscious Cream Cheese Frosting. This classic treat is perfectly spiced and loaded with carrots, pineapple, and nuts for a delightful texture.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, then stir in the vanilla. Gradually mix in the dry ingredients until just combined.
- Add mix-ins: Fold in grated carrots, pineapple, and optional nuts or raisins. Divide batter between pans and bake.
- Bake: for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan), or until a toothpick inserted into the center comes out clean. Cool before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
- Frost the cake: Once cooled, frost the top and sides. Garnish with chopped nuts if desired.
Notes
- Ensure the cake is completely cool before frosting to prevent melting.
- This cake can be made a day ahead and refrigerated for enhanced flavor and moisture. Bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
