Description
This homemade carrot cake is incredibly moist, packed with warm spices, and topped with a luscious cream cheese frosting. With freshly grated carrots, crunchy walnuts, and a hint of cinnamon, this cake is a timeless favorite. Perfect for birthdays, holidays, or any occasion, this easy-to-follow recipe guarantees a soft, flavorful cake every time!
Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (250g) grated carrots
- ½ cup (120ml) crushed pineapple (drained)
- ¾ cup (90g) chopped walnuts or pecans (optional)
- ½ cup (40g) shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (if needed, for consistency)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, beat together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Combine Ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in grated carrots, crushed pineapple, walnuts, and coconut.
- Bake the Cake: Divide the batter evenly between the cake pans. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Cool Completely: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: Beat the cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream (if needed) until smooth and fluffy.
- Assemble & Frost: Spread frosting between the cake layers and over the top and sides. Decorate with extra nuts or shredded coconut if desired.
- Serve & Enjoy: Slice, serve, and enjoy this moist, flavorful carrot cake!
Notes
- For extra moistness, do not overmix the batter.
- Freshly grated carrots work best; avoid using pre-shredded carrots.
- Store leftover cake in an airtight container in the fridge for up to 5 days.
- This cake can be frozen for up to 3 months—just thaw before serving.
Nutrition
- Calories: 709
- Sugar: 65g
- Sodium: 320mg
- Fat: 37g
- Saturated Fat: 10g
- Carbohydrates: 92g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg