Description
A moist and flavorful homemade carrot cake layered with a rich and creamy cheese frosting. Perfect for celebrations or as a delightful dessert that combines warm spices, tender carrots, and a luscious cream cheese topping.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans
- 1/2 cup shredded coconut (optional)
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk, if needed
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
- Mix Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Gradually stir the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Add Carrots and Extras: Gently fold in the grated carrots, drained crushed pineapple, chopped walnuts or pecans, and shredded coconut if using, ensuring even distribution throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy. Add milk, a tablespoon at a time, if the frosting needs to be thinner for spreading.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting, spreading evenly on the top and sides.
- Garnish and Serve: Optionally, garnish the cake with extra chopped nuts or shredded coconut. Refrigerate if not serving immediately and slice to enjoy.
Notes
- Carrot cake tastes even better the next day as the flavors deepen.
- For an alternative, bake this recipe in a 9×13-inch sheet pan for a single-layer cake.
- Store frosted cake in the refrigerator for up to 5 days to maintain freshness.
- Ensure pineapple is well drained to avoid excess moisture in the batter.
- Adjust milk in frosting to desired consistency for easier spreading.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42 g
- Sodium: 370 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
