Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 1/2 cups vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 3–4 medium carrots)
- 1 cup crushed pineapple, drained (optional for extra moisture)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
Step 3: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple (if using), and nuts (if using) until evenly distributed.
Step 4: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 5: Make the Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat until light and fluffy.
- Add the vanilla extract and a pinch of salt. Beat again until fully combined.
Step 6: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate with additional chopped nuts, shredded carrots, or sprinkles if desired.
Serving Suggestions
- Serve slices of carrot cake with a cup of coffee or tea for a delightful springtime treat.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for Success
- Grate Fresh Carrots: Use freshly grated carrots for the best texture. Avoid pre-shredded carrots, as they can be too dry.
- Room Temperature Ingredients: Ensure the cream cheese and butter are softened for a smooth frosting.
- Add-Ins: Customize your cake with raisins, shredded coconut, or extra spices like ginger or cloves.
