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Carrot Cake

A modern twist on a classic favorite, this moist carrot cake is filled with the sweetness of carrots, nuts, and aromatic spices, topped with rich cream cheese frosting, making it a perfect crowd-pleaser for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil Can be substituted with coconut oil or applesauce for a lighter version.
  • 4 large eggs Can substitute each egg with ¼ cup applesauce or a flax egg for a vegan option.
  • 3 cups grated carrots Preferably fresh.
  • 1 cup crushed pineapple, drained
  • 1 cup walnuts or pecans, chopped Optional, can adjust according to preference.
For the Cream Cheese Frosting
  • 8 ounces cream cheese, softened Dairy-free alternatives can be used.
  • ½ cup unsalted butter, softened Dairy-free alternatives can be used.
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) while you prepare the batter.
  2. Grease two 9-inch round cake pans with butter and dust with flour, or line with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  4. In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing until fully incorporated.
  5. Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Gently fold in the grated carrots, drained pineapple, and chopped nuts, if using.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. While the cakes are cooling, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt, beating until well combined and fluffy.
Assembly
  1. Once the cakes have cooled completely, place one layer on a serving plate and spread a layer of cream cheese frosting on top.
  2. Place the second cake layer on top and frost the top and sides of the entire cake.

Notes

Ensure the use of fresh carrots and avoid overmixing to prevent a dense cake. For storage, keep refrigerated and it can last up to a week.