Carrot Cake Recipe
Three layers of carrot cake with pineapple and walnut pieces, topped with cream cheese frosting.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Frosting
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- 3
- 4
Combine Mixtures
Add the wet mixture to the dry ingredients and stir until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
- 5
Bake the Cake
Divide the batter evenly among the three prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
- 7
Prepare the Frosting
In a medium bowl, beat the cream cheese and unsalted butter together until smooth. Gradually add the powdered sugar and mix until well combined. Stir in the vanilla extract.
- 8
Assemble the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then add the second cake layer and repeat. Top with the third layer and frost the top and sides of the cake.