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Moist Carrot Cake with Cream Cheese Frosting

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A nostalgic and moist carrot cake topped with creamy and dreamy cream cheese frosting, perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Mix dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt.
  4. Whisk wet ingredients in another bowl: eggs and vegetable oil, then stir in grated carrots and crushed pineapple.
  5. Combine the wet and dry ingredients gently until just mixed; fold in nuts if using.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes in the pans for 10 minutes before transferring to a cooling rack.
  8. Make the frosting by beating together cream cheese and butter until smooth; gradually add powdered sugar and vanilla until fluffy.
  9. Assemble the cake by spreading frosting on top of the first layer, adding the second layer, then frosting the entire cake.
  10. Enjoy each moist, delicious bite.

Notes

For best results, use fresh carrots and allow cooling time for the cake. Consider toasting nuts for extra flavor.

Nutrition

Find it online: https://www.spiritsdrink.com/moist-carrot-cake-cream-cheese-frosting/