Description
This classic homemade carrot cake features moist, spiced layers packed with grated carrots, crushed pineapple, and optional nuts, all topped with a rich and creamy cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and ginger, it’s a delightful dessert for any occasion.
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 packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 to 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or alternatively one 9×13-inch pan 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 to ensure even distribution of spices and leavening agents.
- Combine sugars and oil: In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until the mixture is well combined and smooth, creating a moist base for the cake.
- Add eggs and vanilla: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Incorporate dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Add carrots, pineapple, and nuts: Fold in the grated carrots, drained crushed pineapple, and nuts if using, ensuring they’re evenly distributed throughout the batter.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30–35 minutes for round pans or 40–45 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the frosting: Beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, then continue beating until the frosting is light and fluffy.
- Assemble and frost: Once the cakes are fully cooled, frost the layers evenly with the cream cheese frosting. Decorate as desired and refrigerate for the frosting to set before serving.
Notes
- This carrot cake can be made a day ahead and stored covered in the refrigerator. Bring it to room temperature before serving for best texture and flavor.
- For additional texture and sweetness, consider adding raisins or shredded coconut to the batter along with the nuts.
- Use fresh, finely grated carrots to ensure moisture and tenderness in the cake layers.
- Be careful not to overmix the batter once wet and dry ingredients are combined to keep the cake light and fluffy.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 42 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
