Description
This classic carrot cake recipe features moist, spiced layers filled with grated carrots and crushed pineapple, topped with a rich and creamy homemade cream cheese frosting. Perfect for family gatherings and special occasions, this cake combines warm cinnamon and crunchy walnuts for a delightful texture and flavor.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 4 large eggs
- 3 cups grated carrots (about 6 medium carrots)
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cinnamon, and salt. Stir and set aside.
- Combine wet ingredients: In a large bowl, beat the vegetable oil and granulated sugar until well combined. Add eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
- Add carrots, pineapple, and walnuts: Stir in the grated carrots, drained crushed pineapple, and chopped walnuts if using, making sure they are evenly distributed in the batter.
- Incorporate dry ingredients: Add the flour mixture to the carrot mixture and gently stir until just combined to avoid overmixing, which could make the cake dense.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
- Make the frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy and spreadable.
- Assemble the cake: Spread a layer of frosting between the two cake layers. Then generously frost the top and sides of the assembled cake. Chill slightly to set if desired before serving.
Notes
- For a nut-free version, omit the walnuts.
- Make sure to drain the crushed pineapple thoroughly to prevent excess moisture in the batter.
- Use freshly grated carrots for the best texture and flavor.
- Allow the cake to cool completely before applying frosting to prevent melting.
- Store the cake in the refrigerator due to the cream cheese frosting, and bring to room temperature before serving for best taste.
