Delicious Carrot Cake Recipe

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 3 cups finely grated carrots (about 6-8 medium carrots)
• 1 cup crushed pineapple, drained (optional)
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3: In another bowl, beat the oil and eggs together until smooth. Add the grated carrots and mix well. If you’re using crushed pineapple or nuts, fold them in at this stage.

Step 4: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.

Step 5: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 7: While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until well blended.

Step 8: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

Step 9: Slice, serve, and enjoy your delicious homemade carrot cake

Notes

• Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. This cake also freezes well; wrap slices in plastic wrap and foil, then freeze for up to 3 months.
• Customization: Feel free to add your favorite mix-ins like raisins, shredded coconut, or other nuts to the batter for added texture and flavor.
• Decorating: For an extra touch, garnish the cake with toasted nuts or a sprinkle of cinnamon on top before serving.

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Delicious Carrot Cake Recipe

Indulge in this moist and flavorful carrot cake recipe that’s perfect for any occasion! Packed with fresh carrots, warm spices, and topped with creamy cream cheese frosting, this cake is sure to be a crowd-pleaser. Whether you’re celebrating a birthday, holiday, or simply craving something sweet, this easy carrot cake recipe will delight your taste buds.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 350 kcal

Ingredients

  

• For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 4 large eggs
• 3 cups finely grated carrots about 6-8 medium carrots
• 1 cup crushed pineapple drained (optional)
• 1 cup chopped walnuts or pecans optional
• For the Cream Cheese Frosting:
• 8 oz cream cheese softened
• 1/2 cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• A pinch of salt

Instructions

 

• Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
• Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
• Step 3: In another bowl, beat the oil and eggs together until smooth. Add the grated carrots and mix well. If you’re using crushed pineapple or nuts, fold them in at this stage.
• Step 4: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
• Step 5: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Step 6: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
• Step 7: While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt, mixing until well blended.
• Step 8: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
• Step 9: Slice, serve, and enjoy your delicious homemade carrot cake

Notes

• Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. This cake also freezes well; wrap slices in plastic wrap and foil, then freeze for up to 3 months.
• Customization: Feel free to add your favorite mix-ins like raisins, shredded coconut, or other nuts to the batter for added texture and flavor.
• Decorating: For an extra touch, garnish the cake with toasted nuts or a sprinkle of cinnamon on top before serving.

Keyword Carrot Cake Recipe