Description
A moist and flavorful carrot cake that balances spice and sweetness, topped with a classic cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 4–5 medium carrots)
- ½ cup chopped toasted pecans (optional)
- ½ cup crushed pineapple, drained (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch round pans.
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat the eggs with both sugars until smooth. Add oil and vanilla and whisk until combined.
- Pour the dry mixture into the wet mixture and stir until just combined.
- Fold in the grated carrots, pecans, and pineapple if using.
- Pour batter into prepared pans and smooth the top.
- Bake for 30–35 minutes for layer pans, 35–45 minutes for a 9×13, or until a toothpick inserted near the center comes out clean.
- Cool the cake completely on a wire rack before frosting.
Notes
For best results, use freshly grated carrots and avoid overmixing the batter. Make sure to let the cake cool completely before frosting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg