Carrot Cake with Cream Cheese Frosting
Carrot Cake Ingredients
Dry:
2 cups (250g) all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
Wet:
1 1/4 cups (300ml) vegetable oil
1 cup (200g) granulated sugar
1 cup (220g) packed brown sugar
4 large eggs
2 tsp vanilla extract
Add-ins:
3 cups (about 300g) grated carrots
1 cup (100g) chopped walnuts or pecans (optional)
1/2 cup (80g) crushed pineapple, drained (optional but adds moisture)
1/2 cup (80g) raisins (optional)
🍰 Cream Cheese Frosting Ingredients
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
3–4 cups (360–480g) powdered sugar
1 tsp vanilla extract
Pinch of salt
🔪 Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans (or line with parchment paper).
2. Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients
In a large bowl, beat oil, both sugars, eggs, and vanilla until well combined.
4. Combine & Fold
Gradually add dry ingredients to wet, mixing until just combined.
Fold in carrots, nuts, pineapple, and raisins (if using).
5. Bake
Divide batter evenly between pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make Frosting
Beat cream cheese and butter until smooth.
Add vanilla and salt. Gradually beat in powdered sugar until fluffy.
7. Assemble
Frost between cake layers, then top and sides.
Optional: decorate with extra chopped nuts or carrot decorations.