Carrot Cake Recipe
Moist carrot cake with cream cheese frosting.
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Directions
- 1
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Fold in Carrots and Pineapple
Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using) into the batter.
- 6
Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Cool the Cakes
Once baked, remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting Directions
- 8
Prepare the Frosting
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- 11
Serve
Slice and serve the carrot cake. Enjoy!