Description
A moist and flavorful carrot cake made with grated carrots, crushed pineapple, and warm spices, topped with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or a delightful dessert.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 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 and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, salt, and ground ginger until thoroughly combined.
- Combine Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well blended.
- Add Eggs and Vanilla: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition to ensure a smooth batter. Stir in the vanilla extract.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Fold in Carrots, Pineapple, and Nuts: Carefully fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
- Pour and Bake: Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula. Bake for 35 to 40 minutes if using a 9×13-inch pan, or 25 to 30 minutes if using two 9-inch round pans, until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before applying the frosting.
- Make the Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled cake. Slice into pieces and serve fresh.
Notes
- For a layered cake, double the frosting recipe to ensure thick and creamy layers.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- Optional add-ins such as raisins or shredded coconut can be mixed into the batter for additional texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 40g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
