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Classic Carrot Cake

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A moist and delicious carrot cake with a luscious 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
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and greasing two 9-inch round cake pans. Dust with flour.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the eggs and vegetable oil until smooth.
  4. Pour the egg mixture into the bowl with the dry ingredients, stirring gently.
  5. Fold in the grated carrots, crushed pineapple, and walnuts, mixing just until incorporated.
  6. Evenly divide the batter between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes before removing them to cool completely on wire racks.
  9. In a bowl, beat together cream cheese and butter until creamy.
  10. Gradually add in powdered sugar and vanilla extract, mixing until smooth.
  11. Once the cakes are cool, frost the top of one layer, stack the second on top, and frost the top and sides of the entire cake.
  12. Slice and serve!

Notes

Store leftovers in an airtight container for up to 3 days or refrigerate for up to a week. Freeze for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/classic-carrot-cake/

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