Description
A classic moist carrot cake that is perfect for celebrations, packed with flavor and topped with creamy frosting.
Ingredients
- 2 cups all-purpose flour (or almond flour for gluten-free options)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs, room temperature
- 2 cups grated carrots, freshly grated
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
- For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan(s) with butter or non-stick spray and line them with parchment paper for easy removal.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until well combined.
- Mix the brown sugar and vegetable oil in another bowl until smooth. Add the eggs one at a time, ensuring each is well combined before adding the next. Stir in the vanilla extract.
- Fold in the grated carrots, along with the optional nuts and pineapple if using.
- Incorporate the dry ingredients into the wet mixture, stirring gently until just blended.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula. Bake for 40-45 minutes for a 9×13 inch pan or 30-35 minutes for two 8-inch pans. Check for doneness by inserting a toothpick in the center; it should come out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a cooling rack for about 1 hour.
- Beat the softened cream cheese and butter until smooth and combined. Gradually add the sifted powdered sugar and continue mixing until fluffy. Mix in the vanilla extract and a pinch of salt.
- Spread the frosting evenly over the cooled cake.
Notes
Store the cake in an airtight container at room temperature for up to three days. It can also be refrigerated for up to a week or frozen for up to three months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American