Carrot Cake with Cream Cheese Frosting
Ingredients:
For the Carrot Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup vegetable oil
4 large eggs
1 1/2 cups granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups finely grated carrots (about 3 large carrots)
1 cup crushed pineapple, drained
1/2 cup unsweetened shredded coconut (optional)
1/2 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
For Garnish:
Chopped pecans or walnuts
Shredded coconut (optional)
Instructions:
Prepare the Carrot Cake:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat together the vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the grated carrots, pineapple, shredded coconut (if using), and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until creamy and smooth.
Gradually add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and spreadable.
Add the vanilla extract and mix to combine.
Assemble the Cake:
Once the cakes have cooled, place one layer on a serving plate.
Spread a generous layer of cream cheese frosting on top of the first cake layer.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Garnish the top and sides of the cake with chopped pecans, walnuts, and shredded coconut (if using).
Serve:
Slice and serve the carrot cake at room temperature for the best texture and flavor.
Enjoy this rich and flavorful dessert!
Tips:
Make sure to drain the pineapple well to avoid excess moisture in the cake.
You can make the cake ahead of time and store it in the fridge for up to 3 days.
This cake is also great as cupcakes—simply adjust the baking time to around 20 minutes.
Enjoy your homemade carrot cake with cream cheese frosting! It's perfect for special occasions or whenever you're craving a delicious dessert.