Description
A classic, moist carrot cake topped with creamy and tangy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugar and oil until smooth. Add eggs, one at a time, mixing well.
- Stir in the grated carrots, pineapple, and nuts if using.
- Combine the wet and dry ingredients until just mixed.
- Pour the batter into greased cake pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool before frosting.
Notes
For best results, refrigerate the cake after frosting to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, dessert, cream cheese frosting