Carrot Cake with Cream Cheese Frosting
A moist and flavorful carrot cake topped with creamy cheese frosting, perfect for any occasion.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1.5 tsp baking soda
- 0.5 tsp salt
- 2 tsp cinnamon
- 4 large eggs
- 1.5 cups sugar
- 1 cup vegetable oil
- 2 cups grated carrots Freshly grated recommended
- 1 cup crushed pineapple, drained
- 0.5 cup chopped walnuts (optional) Omit for nut-free version
Frosting Ingredients
- 8 oz cream cheese
- 0.5 cup butter
- 4 cups powdered sugar Reduce for less sweetness
- 1 tsp vanilla
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the eggs, sugar, and vegetable oil until well combined. Stir in the grated carrots, crushed pineapple, and chopped walnuts if using.
- Gradually fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan.
Baking
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Frosting
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until creamy and spreadable.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
Notes
Use fresh grated carrots for better texture and flavor. Don't overmix; this can make the cake dense. Let the cake cool completely before frosting to prevent melting.