Classic Carrot Cake
Rated 5.0 stars by 1 users
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
400
This classic carrot cake is moist, flavorful, and irresistibly delicious. Grated carrots add natural sweetness while spices like cinnamon and nutmeg enhance its rich flavor. Topped with a creamy cream cheese frosting, this cake is perfect for celebrations, birthdays, or simply enjoying with a cup of tea. Easy to make and surprisingly light, this carrot cake strikes the perfect balance of sweet and spice, ensuring that each bite is delightful. A true comfort dessert for all occasions!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil and eggs. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Stir in the grated carrots, crushed pineapple, walnuts, and raisins until evenly distributed.
- Divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing well.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the second cake on top, and frost the top and sides.
