Description
Moist and flavorful carrot cake with a classic cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple, undrained
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or cream (optional, for consistency)
- Toasted coconut flakes
- Chopped walnuts or pecans
- Pineapple wedges
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the sugar and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the crushed pineapple (with its juice!), grated carrots, and chopped nuts (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Increase speed to medium and beat until light and fluffy.
- Stir in the vanilla extract. If the frosting is too thick, add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, frost the top and sides with the cream cheese frosting.
- Garnish the cake with toasted coconut flakes, chopped walnuts or pecans, and/or pineapple wedges.
- Chill the frosted cake in the refrigerator for at least 30 minutes before serving.
Notes
- Use room temperature ingredients for the frosting.
- Don’t overmix the cake batter.
- Cool the cake completely before frosting.
- Adjust sweetness of frosting by reducing powdered sugar.
- Store frosted cake in the refrigerator for up to 3 days.
- Variations: Add raisins, experiment with spices, make cupcakes, or create a layer cake.
- Troubleshooting tips provided for dry cake, thin/thick frosting, and sinking cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes