House-made Carrot Cake Recipe
A True Classic, Served with Cream Cheese Frosting
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Ingredients
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Cake Ingredients
Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
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, combine the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt. Whisk until well blended.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5
Add Carrots and Nuts
Fold in the grated carrots, chopped walnuts, and crushed pineapple until evenly distributed.
- 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
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and well combined.
- 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 of the first. Frost the top and sides of the cake with the remaining frosting.
- 11
Serve
Slice and serve the carrot cake. Enjoy this classic treat!