Carrot Cake
This classic carrot cake is a delightful dessert that combines the sweetness of carrots and pineapple, topped with a luxurious cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour Can substitute with whole wheat flour or gluten-free flour.
- 2 cups granulated sugar
- 1 cup vegetable oil Can substitute with coconut oil.
- 4 large eggs For egg-free, use 1/4 cup unsweetened applesauce per egg.
- 3 cups grated carrots Freshly grated for best texture.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans Optional.
For the Frosting
- 8 oz cream cheese Softened for easier mixing.
- 1/2 cup unsalted butter Softened.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract For icing.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and dusting with flour.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt until thoroughly combined.
- In another bowl, whisk together the vegetable oil, large eggs, grated carrots, and vanilla extract until mixed well.
- Pour the wet mixture into the dry ingredients and stir until just combined—be careful not to over-mix!
- Gently fold in the crushed pineapple and nuts if using.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Frosting
- For the frosting, beat the cream cheese and softened butter together until smooth.
- Gradually add the powdered sugar and the additional vanilla extract, blending until creamy.
- Once the cakes are completely cool, spread a layer of cream cheese frosting between the layers and use the rest to coat the top and sides of the cake.
Serving
- Slice, serve, and revel in the delightful flavors!
Notes
Store covered at room temperature for up to a day. For longer storage, keep in an airtight container in the fridge for about a week, or freeze for up to three months.