Description
Indulge in the moist and flavorful delight of homemade Carrot Cake with cream cheese frosting. This classic recipe is a perfect balance of sweet carrots, warm spices, and creamy frosting.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups freshly grated carrots (peeled before grating, about 4–5 medium carrots)
- 1/2 cup crushed pineapple (drained well, optional but recommended)
- 3/4 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 16 oz full-fat cream cheese (softened but still cool)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 1/2 tsp vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix dry ingredients: Combine flour, sugars, spices, baking soda, baking powder, and salt in a large bowl.
- Prepare wet ingredients: Whisk together oil, eggs, and vanilla. Add drained pineapple if using.
- Combine wet and dry: Gently fold wet ingredients into the dry mixture. Fold in carrots and nuts.
- Bake: Divide batter between pans and bake for 30–35 minutes until done.
- Cool and frost: Allow cakes to cool, then frost with cream cheese frosting.
- Decorate and serve: Add optional toppings and refrigerate before serving.
Notes
- You can add raisins or coconut for extra texture and flavor.
- For a lighter version, use low-fat cream cheese and reduce sugar in the frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg