Why You’ll Love This Recipe
- Moist and Flavorful: The combination of grated carrots and crushed pineapple ensures a moist texture and a burst of flavor in every bite.
- Warm Spices: Cinnamon and nutmeg add a comforting warmth that complements the sweetness of the carrots.
- Cream Cheese Frosting: A tangy and creamy frosting that perfectly balances the cake’s flavors.
- Versatile: Ideal for birthdays, holidays, or any time you’re in the mood for a delicious dessert.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (180ml) vegetable oil
- 4 large eggs
- 2 cups (200g) finely grated carrots
- 1 cup (120g) crushed pineapple, drained
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3-4 cups (375-500g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended.
- Add Carrots and Pineapple: Stir the grated carrots and crushed pineapple into the wet mixture until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to avoid a dense cake.
- Add Nuts: If using, fold in the chopped walnuts or pecans.
- Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting reaches your desired sweetness.
- Add Vanilla and Lemon Juice: Stir in the vanilla extract and, if desired, a splash of lemon juice for added brightness.
- Whip: Beat the frosting on high speed for a few minutes to make it light and fluffy.
Assembling the Cake
- Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
- Add Second Layer: Place the second cake layer on top of the frosted layer.
- Frost the Entire Cake: Spread the remaining frosting over the top and sides of the cake.
- Decorate: Optional: Garnish with additional chopped nuts, shredded coconut, or thin strips of carrot for decoration.
Servings and Timing
- Servings: This recipe yields approximately 12 servings.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
Variations
- Add-ins: Incorporate raisins, shredded coconut, or diced apples for added texture and flavor.
- Spices: Adjust the amount of cinnamon and nutmeg to suit your taste preferences.
- Frosting Alternatives: For a lighter option, consider using whipped cream cheese frosting or a mascarpone-based frosting.
Storage/Reheating
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to three months. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw at room temperature before frosting and serving.
- Reheating: If you prefer a warm slice, gently heat individual pieces in the microwave for 10-15 seconds.
FAQs
Can I make this cake without pineapple?
Yes, you can omit the pineapple if you prefer. The cake will still be moist from the carrots and oil.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in a denser texture. You could also use a mixture of whole wheat and all-purpose flour for a lighter cake.
How do I know when the cake is fully baked?
The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs attached.
Can I use other nuts besides walnuts?
Yes, you can substitute walnuts with pecans, almonds, or even cashews, depending on your preference.
Can I make this recipe in a 9×13 pan?
Yes, you can bake this recipe in a 9×13-inch pan. The baking time may vary, so check the cake after about 30-35 minutes.
Can I use a different frosting for this cake?
While cream cheese frosting is the classic choice, you can also use buttercream or whipped cream frosting if preferred.
How long does the cake last in the fridge?
This cake can last for up to 5 days in the refrigerator when stored in an airtight container.
Can I freeze the frosting?
Yes, you can freeze cream cheese frosting for up to 3 months. Thaw it in the refrigerator overnight and re-whip before using.
Can I add coconut to the cake?
Yes, shredded coconut can be added to the batter for extra flavor and texture. About ½ cup should be sufficient.
Can I make this recipe ahead of time?
Yes, you can bake the cake layers in advance and store them in the fridge for a day or two. Frost the cake just before serving for the best texture.
Conclusion
This homemade carrot cake is a perfect blend of moist, flavorful cake and smooth, tangy cream cheese frosting. Whether you’re celebrating a special event or just craving a delicious dessert, this recipe is sure to be a hit. With its versatility, you can easily customize the ingredients to suit your preferences, making it a go-to recipe for any occasion. Enjoy a slice of this comforting dessert today!
Carrot Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 servings
- Category: Dessert, Cake, Special Occasion
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Homemade Carrot Cake is a classic dessert that combines the natural sweetness of carrots with warm spices like cinnamon and nutmeg, topped with a tangy and creamy cream cheese frosting. Moist, flavorful, and easy to make, it’s perfect for any occasion, whether it’s a birthday, holiday, or just a sweet treat. With optional add-ins like nuts and pineapple, this versatile cake is sure to be a crowd-pleaser!
Ingredients
For the Cake
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (180ml) vegetable oil
- 4 large eggs
- 2 cups (200g) finely grated carrots
- 1 cup (120g) crushed pineapple, drained
- ½ cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3–4 cups (375-500g) powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended.
- Add Carrots and Pineapple: Stir in the grated carrots and crushed pineapple into the wet mixture until evenly combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure the cake stays light and fluffy.
- Add Nuts: If using, fold in the chopped walnuts or pecans.
- Bake: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
For the Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a large mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, until fully incorporated and the frosting reaches your desired sweetness.
- Add Vanilla and Lemon Juice: Stir in the vanilla extract and, if desired, a splash of lemon juice for extra brightness.
- Whip: Beat the frosting on high speed for a few minutes to make it light and fluffy.
Assembling the Cake
- Frost the First Layer: Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
- Add the Second Layer: Place the second cake layer on top of the frosted layer.
- Frost the Entire Cake: Spread the remaining frosting over the top and sides of the cake.
- Decorate: Optionally, garnish with additional chopped nuts, shredded coconut, or thin strips of carrot for decoration.
Notes
- You can omit the pineapple if you prefer a less moist cake or if you don’t have it on hand.
- The walnuts or pecans add great texture, but feel free to leave them out if you prefer a nut-free version.
- You can substitute whole wheat flour for some of the all-purpose flour for a healthier option, but it may result in a denser texture.
