Getting your recipe ready...
Carrot Cake With Cream Cheese Frosting
Indulge in the sweet, moist delight of homemade carrot cake with cream cheese frosting—a treat that never goes out of style!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In another bowl, whisk together the oil, eggs, grated carrots, and crushed pineapple until well combined.
Gradually mix the wet ingredients into the dry ingredients, stirring just until combined. Fold in the nuts if using.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes are completely cool, spread a layer of frosting on top of one cake, place the other cake on top, and frost the top and sides of the entire cake. Decorate as desired.
Kitchen Tools
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Cake pans
- Cooling rack
- Electric mixer
Pro Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can bake the cakes ahead of time and store them in the refrigerator for up to 2 days before frosting.
You can use pecans, almonds, or even omit the nuts entirely if you prefer.
Yes, you can freeze the unfrosted cake layers for up to 3 months.
Substitute all-purpose flour with a gluten-free flour blend.
Absolutely! If you're short on time, store-bought cream cheese frosting works well too.