Carrot Cake Recipe
A soft and moist carrot cake recipe with warm cinnamon, shredded carrots, and creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely shredded carrots
- 1/2 cup crushed pineapple, drained
- 3/4 cup chopped walnuts or pecans, optional
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch cake pans.
- Whisk flour, cinnamon, baking powder, baking soda, and salt in a bowl.
- Whisk granulated sugar, brown sugar, oil, eggs, and vanilla in a large bowl.
- Stir in shredded carrots and drained pineapple.
- Fold dry ingredients into wet ingredients just until combined.
- Stir in nuts if using.
- Divide batter between pans and bake for 30 to 35 minutes.
- Cool in pans for 10 minutes, then cool fully on a wire rack.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and salt, then beat until fluffy.
- Frost the cooled cake layers and serve.
Notes
- Finely shred the carrots for the best crumb.
- Drain the pineapple well before adding it.
- Chill the frosted cake for cleaner slices.
Find it online: https://doughdazzle.com/carrot-cake-recipe/