Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional, for added moisture)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 9-inch round cake pans.
- Whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, sugars, vegetable oil, and vanilla until smooth.
- Gently combine the dry ingredients with the wet mixture until just combined.
- Fold in the grated carrots, and any optional ingredients like pineapple, walnuts, or raisins.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes. Check doneness with a toothpick.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add powdered sugar and mix in vanilla and salt.
- Frost the cooled cakes, stacking them and covering the top and sides with frosting.
- Optionally garnish with chopped walnuts or shredded coconut.
Notes
Use fresh ingredients for the best flavor.
Avoid overmixing the batter to keep the cake moist.
Ensure the cakes are fully cooled before frosting.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 30g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg