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Carrot Cake with Cream Cheese Frosting

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A delightful blend of spices and sweetness, this moist carrot cake topped with creamy frosting is perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1/2 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

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  3. Mix together the vegetable oil and eggs in another bowl until well combined. Add the grated carrots and crushed pineapple.
  4. Combine the wet ingredients into the dry ingredients gradually until just combined.
  5. Divide the batter evenly between the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for about 10 minutes before transferring them to wire racks.
  8. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract.
  9. Finish by frosting the tops of each layer and stacking them, then spreading the remaining frosting generously on the top and sides.

Notes

Grate your carrots finely for a better texture. Ensure all ingredients are at room temperature. Add milk to the frosting if too thick.

Nutrition

Find it online: https://www.thestationrecipes.com/carrot-cake-cream-cheese-frosting/

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