Description
Indulge in the delightful flavors of this moist carrot cake with luscious cream cheese frosting. A classic dessert that is perfect for any occasion.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and prepare cake pans.
- Mix dry ingredients: Whisk together flour, baking soda, salt, and spices in a bowl.
- Combine wet ingredients: Beat oil, sugars, eggs, and vanilla in a large bowl.
- Blend batter: Gradually add dry ingredients to wet mixture, then fold in carrots, pineapple, and nuts.
- Bake: Divide batter, bake until done, and cool before frosting.
- Make frosting: Beat cream cheese and butter, add vanilla, then mix in powdered sugar until creamy.
- Frost cake: Frost the cooled cake and decorate with nuts if desired.
Notes
- For extra flavor, toast the nuts before adding to the batter.
- This cake can be made a day ahead and stored covered in the refrigerator. Bring to room temperature before serving.
