Carrot Cake
Desserts

Carrot Cake

A classic carrot cake with walnuts, pineapple, warm spices, and cream cheese frosting.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 4 large eggs
  • 1½ cups granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil or melted coconut oil
  • 2 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts
  • ½ cup crushed pineapple, drained

Cream Cheese Frosting

  • 1 cup unsalted butter, softened
  • 16 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

1

Prepare pans

Preheat oven to 350°F. Grease two 9-inch round cake pans, or one 9×13 pan, and line the bottoms with parchment paper if using round pans.

2

Mix dry ingredients

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

3

Mix wet ingredients

In a large bowl, beat eggs, granulated sugar, and brown sugar until smooth. Slowly add oil and vanilla, continuing to mix until well combined.

4

Combine

Gradually fold dry ingredients into the wet mixture. Add grated carrots, walnuts, and drained crushed pineapple, then mix gently only until combined.

5

Bake

Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans about 10 minutes, then turn out onto a wire rack to cool completely.

6

Make frosting

Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and beat until creamy and fluffy.

7

Assemble and chill

When cakes are completely cool, frost one layer, place the second layer on top, then frost the top and sides. Garnish with extra chopped walnuts if desired. Refrigerate at least 1 hour so frosting can set before serving.

Notes

  • Chilling for at least an hour helps the frosting set before slicing.