Description
Carrot Cake is a moist and flavorful dessert made with grated carrots, warm spices, and often nuts or pineapple, topped with a rich cream cheese frosting.
Ingredients
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- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, beat together oil and sugar until well combined. Add eggs one at a time, then mix in vanilla.
- Gradually stir in the dry ingredients until just combined.
- Fold in grated carrots, nuts, and pineapple if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- To make frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until creamy.
- Frost the cooled cake layers and stack, spreading frosting over the top and sides.
- Chill before slicing for cleaner cuts.
Notes
- Use freshly grated carrots for better texture and moisture.
- Omit nuts or pineapple if desired for a simpler version.
- Can be made a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg