Description
A moist and warmly spiced carrot cake packed with fresh carrots and topped with a rich cream cheese frosting, perfect for any occasion.
Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple (optional)
- 8 ounces cream cheese
- 1/4 cup unsalted butter
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots, walnuts, and pineapple if using.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- For the frosting, beat cream cheese, butter, and powdered sugar until smooth and creamy.
- Spread frosting over the cooled cake and serve.
Notes
- Do not overmix the batter to keep the cake tender.
- Toast walnuts beforehand for extra flavor.
- Store the cake in the refrigerator due to the cream cheese frosting.
- Can be made as cupcakes by adjusting baking time to 18–22 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg
