Description
This moist and flavorful Carrot Cake is a classic American dessert, bursting with warm spices, grated carrots, and the perfect balance of sweetness. Topped with a rich and creamy homemade cream cheese frosting, this cake is ideal for celebrations or any time you crave a comforting treat. Optional additions like crushed pineapple, nuts, and shredded coconut add delightful textures and enhanced flavors.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Combine Sugars and Oil: In a separate bowl, beat the granulated sugar and packed brown sugar with the vegetable oil until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the sugar-oil mixture, beating well after each addition. Stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Carrots and Extras: Gently fold in the finely grated carrots and drained crushed pineapple. If desired, add the chopped walnuts or pecans and shredded coconut for additional texture and flavor.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy.
- Frost and Assemble: Spread the cream cheese frosting over the cooled cakes, layering them as preferred. Chill the assembled cake before slicing to ensure clean cuts.
Notes
- You can prepare this carrot cake a day in advance to allow the flavors to meld and improve overnight.
- If using a 9×13-inch pan, bake the cake for 40 to 45 minutes instead of 30 to 35 minutes.
- Keep the cake refrigerated due to the cream cheese frosting to maintain freshness and prevent spoilage.
