Carrot Cake Recipe
This easy carrot cake recipe is incredibly moist, rich with warm spices, and topped with a creamy cream cheese frosting. It’s a crowd-pleaser perfect for any celebration or cozy weekend treat.
Ingredients
- 2 cups grated carrots about 3 large carrots
- 1½ cups all-purpose flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 3 large eggs room temperature
- ¾ cup vegetable oil
- ¼ cup crushed pineapple drained
- 1 tsp baking soda
- 1½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans optional
ingredients_frosting:
- 8 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat together brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Stir in grated carrots and crushed pineapple.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix. Fold in nuts if using.
- Divide the batter evenly between the two pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla; beat until smooth.
- Frost the cooled cake and enjoy!
Notes
- Use freshly grated carrots for best moisture and flavor.
- Add raisins or shredded coconut for variation.
- Make it gluten-free with a 1:1 GF flour blend.
- Vegan version: Use flax eggs and dairy-free cream cheese.