Carrot Cake Recipe
A moist, spiced cake featuring pineapple. Topped with a rich cream cheese frosting.
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Ingredients
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Cake Ingredients
Cream Cheese Frosting Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- 3
- 4
Incorporate Wet and Dry Mixtures
Gradually pour the wet mixture into the dry mixture, stirring until just combined.
- 5
Add Carrots and Pineapple
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cake
Remove the cakes from the oven and let them cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting Directions
- 8
Prepare the Frosting
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and well combined.
- 10
Frost the Cake
Once the cakes have cooled completely, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the top and sides of the cake.
- 11
Serve
Slice the cake and serve. Enjoy your delicious carrot cake!