Description
This Carrot Cake is the perfect balance of spiced sweetness, made with freshly grated carrots, and topped with a rich and creamy cream cheese frosting. The addition of pineapple and nuts brings a delightful texture, making it an irresistible treat for any occasion.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/4 cups vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup chopped nuts (optional)
- 1 cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- Add the wet ingredients: Stir in the vegetable oil and eggs until well blended.
- Add the mix-ins: Fold in the grated carrots, nuts (if using), and drained pineapple.
- Bake the cake: Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool completely before frosting.
For the Cream Cheese Frosting:
- Make the frosting: In a medium bowl, combine the cream cheese, butter, powdered sugar, and vanilla extract.
- Beat until smooth: Beat the mixture until smooth and creamy.
- Frost the cake: Once the cake has cooled, spread the cream cheese frosting evenly over the top before serving.
Notes
- If you prefer a more textured frosting, you can add finely chopped nuts to the frosting or sprinkle them on top.
- You can refrigerate the cake after frosting to help the frosting set, but it’s best served at room temperature.
- The cake can also be made ahead and stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes