Description
A delightful and moist carrot cake filled with the natural sweetness of fresh carrots, crushed pineapple, and topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- Cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
- In another bowl, whisk together the oil, eggs, grated carrots, crushed pineapple, and vanilla.
- Pour the wet ingredients into the dry mix, gently stirring until just combined.
- Fold in the chopped nuts.
- Divide the batter between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks.
- Frost the top of one cake layer with cream cheese frosting, add the second layer, and cover the entire cake with frosting.
- Slice, serve, and enjoy!
Notes
Ensure your eggs and oil are at room temperature for easier emulsification. Grate the carrots finely for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg
Keywords: carrot cake, dessert, baking, cream cheese frosting, moist cake, homemade cake