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–+ servings
Carrot Cake with Frosting

Discover the secret to the best Carrot Cake with Frosting Award-winning recipe moist texture and perfect spice balance every time
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups grated carrots (about 4-5 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)

Equipment

  • Large mixing bowl
  • Whisk
  • Wooden spoon or rubber spatula
  • Two 9-inch round cake pans
  • Wire cooling rack
  • Electric mixer (optional)

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease two 9-inch round cake pans with butter and dust with flour.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Pour the wet ingredients into the dry ingredients and stir gently until combined.
  6. Add grated carrots and drained crushed pineapple to the batter, folding gently until well mixed.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30-35 minutes, checking for doneness with a toothpick.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  10. While the cakes cool, prepare the cream cheese frosting by mixing cream cheese and butter until smooth.
  11. Add vanilla extract and salt, then gradually incorporate powdered sugar until fluffy.
  12. Once cakes are cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 3gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 75mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Choose firm, fresh carrots for the best flavor and moisture. Ensure ingredients are at room temperature for optimal blending. The cake stores well in the fridge for up to five days. You can decorate the cake with edible flowers, nuts, or a simple dusting of cinnamon for added visual appeal. The cake can be made ahead of time; it tastes even better after a day in the refrigerator.
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