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.