Description
Delve into the delightful world of homemade carrot cake, a moist dessert layered with cream cheese frosting and infused with the warm spices of cinnamon and crushed pineapple.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Mix the vegetable oil and eggs together until well combined.
- Combine the wet mixture into the dry ingredients, stirring until just mixed.
- Fold in the grated carrots, crushed pineapple, and nuts if desired.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes for about 10 minutes before transferring to wire racks to cool completely.
- Frosting: Beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
- Assemble by frosting one layer, placing the second on top, and frosted the entire cake.
Notes
Customize by adding raisins or coconut flakes. For a quicker option, make cupcakes instead.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg