Description
A moist carrot cake with warm spices and tangy cream cheese frosting that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar (or 1 3/4 cups for less sweetness)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup vegetable oil (or light olive oil)
- 4 large eggs, room temperature
- 2 cups finely grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained well
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line pans.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
- Beat the oil and sugar until combined, then add eggs one at a time. Add vanilla.
- Stir in the crushed pineapple and grated carrots. Mix until evenly distributed.
- Fold the dry ingredients into the wet mixture gently until just combined.
- Fold in nuts and raisins if using. Pour batter into prepared pans and smooth the tops.
- Bake for 25–30 minutes for layers, or 35–40 minutes for a 9×13, or until a toothpick comes out with a few moist crumbs.
- Cool the cakes in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat cream cheese and butter for the frosting until smooth.
- Add vanilla and orange zest. Mix.
- Gradually add powdered sugar until you reach spreadable consistency.
Notes
Grate your carrots finely and use fresh spices for the best flavor. You can make this cake up to 2 days in advance, and it tastes better the next day.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg