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Homemade carrot cake slice topped with cream cheese frosting

Carrot Cake

A delightful and moist carrot cake infused with spices and topped with rich cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cake comes out smoothly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
  3. In another bowl, blend the vegetable oil and eggs, mixing well until they are fully combined.
  4. Add the grated carrots, crushed pineapple, chopped nuts, and vanilla extract to the wet mixture, stirring gently until combined.
  5. Pour the wet ingredients into the dry ingredients, giving it a good stir until just combined. Be careful not to overmix.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Serving
  1. Once cooled, frost with your favorite cream cheese frosting and enjoy your prize-winning carrot cake!

Notes

Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for about a week. To freeze, wrap unfrosted cake tightly in plastic wrap and aluminum foil for up to 3 months.