Description
A moist and tender carrot cake with tangy cream cheese frosting, perfect for sharing with family and friends.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the oil and eggs.
- Add the grated carrots and crushed pineapple to the wet ingredients and stir until combined.
- Combine the wet ingredients into the dry ingredients and mix until just combined.
- Fold in walnuts if using.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter in a bowl until creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth.
- Once the cakes have cooled, spread cream cheese frosting between the layers and over the top of the cake.
Notes
Store leftover cake in an airtight container in the refrigerator for 3 to 4 days. The frosting can be chilled if it becomes too soft.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American