Description
This classic Carrot Cake with Cream Cheese Frosting is a moist, flavorful dessert perfect for celebrations or everyday indulgence. Packed with grated carrots, crushed pineapple, and optional nuts for texture, the cake is warmly spiced with cinnamon, nutmeg, and ginger. The luscious cream cheese frosting adds the perfect creamy sweetness to complement the cake’s rich, tender crumb.
Ingredients
Scale
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Prepare Pan and Oven: Preheat the oven to 350°F. Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger until well combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until thoroughly mixed. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overmixing.
- Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using, ensuring even distribution without overmixing.
- Bake the Cake: Pour the batter evenly into the prepared baking pan(s). Bake for 35–40 minutes for a 9×13-inch pan, or 25–30 minutes for 9-inch round pans, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting to ensure the frosting does not melt.
- Prepare Frosting: Beat softened cream cheese and unsalted butter together until smooth and creamy. Add vanilla extract, then gradually beat in powdered sugar until the frosting is light and fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake with a spatula or knife.
- Serve and Store: Slice the cake and serve. Store any leftovers in the refrigerator for up to 5 days.
Notes
- For a layer cake, double the frosting recipe to achieve thicker, richer layers.
- Store the cake refrigerated for up to 5 days to maintain freshness.
- Add raisins or shredded coconut to the batter for additional texture and flavor variations.
