Homemade Carrot Cake
A moist and flavorful carrot cake layered with creamy frosting, perfect for celebrations and gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour Use a high-quality flour like King Arthur for best results.
- 2 cups granulated sugar Consider using organic sugar for a cleaner taste.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Try using freshly ground cinnamon for a more intense flavor!
- 1 cup vegetable oil Canola or unflavored coconut oil work well too.
- 4 large eggs Make sure they are at room temperature for better mixing.
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained Fresh pineapple can be substituted if you're feeling adventurous!
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
For the Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened Make sure your butter and cream cheese are at room temperature for a smooth frosting.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid over-mixing! If you’re adding nuts, fold them in gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes. A toothpick inserted into the center should come out clean; watch for a slight golden brown on top.
- Let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely. (Cool the cakes completely before frosting!)
- For the frosting, beat together the cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla until fully combined.
- Frost the cooled cakes generously with the cream cheese frosting. Slice, serve, and enjoy!
Notes
This cake can be stored in an airtight container at room temperature for 2 days or in the fridge for up to a week. It also freezes beautifully!