Description
A classic, moist carrot cake made with grated carrots, crushed pineapple, warm spices, and topped with a creamy, tangy cream cheese frosting. Perfect for dessert or special occasions, this American favorite combines rich flavors and a tender crumb.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9 x 13-inch baking pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined, ensuring not to overmix for a tender cake.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, drained crushed pineapple, and chopped nuts if using for added texture and flavor.
- Bake the cake: Pour the batter evenly into the prepared pans and bake in the preheated oven for 30 to 35 minutes if using round pans or 40 to 45 minutes if using a 9×13 pan. Check doneness by inserting a toothpick in the center; it should come out clean.
- Cool the cake: Allow the cake to cool completely in the pans on a wire rack before removing to prepare for frosting.
- Make the frosting: Beat the softened cream cheese and unsalted butter together in a bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cooled cake. If using round pans, layer the cakes with frosting between each layer to create a classic layered carrot cake.
Notes
- For a lighter texture, squeeze out any excess moisture from the crushed pineapple before adding it to the batter.
- This cake can be made ahead of time and refrigerated or frozen before frosting to save preparation time.
- Try adding shredded coconut or raisins for a delicious variation.
- Ensure eggs and butter are at room temperature for better mixing and texture.
