Description
A moist and flavorful carrot cake made with grated carrots, crushed pineapple, and chopped walnuts, topped with a rich cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and ginger, this classic dessert delivers a perfect balance of sweetness and texture for any occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts (plus extra for decorating)
Frosting
- 16 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, beat the vegetable oil and eggs until well combined, creating a smooth mixture.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and stir gently until just combined to avoid overmixing.
- Add Carrots, Pineapple, and Walnuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts to incorporate moisture and texture.
- Fill and Smooth Pans: Evenly distribute the batter between the prepared cake pans and smooth the tops with a spatula for even baking.
- Bake the Cakes: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking if necessary for even cooking.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which ensures the frosting won’t melt.
- Prepare Frosting: In a bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
- Assemble and Decorate: Once the cakes are completely cooled, spread a layer of frosting on one cake layer, place the second layer on top, and frost the top and sides evenly. Decorate with additional chopped walnuts as desired.
Notes
- For best results, ensure the carrots are finely grated to integrate well into the cake batter.
- Use room temperature ingredients such as eggs, cream cheese, and butter for better mixing and texture.
- Drain the crushed pineapple well to avoid excess moisture that may affect cake texture.
- If you prefer a nut-free cake, omit the walnuts or substitute with safe nuts according to preference.
- Store the carrot cake in the refrigerator, covered tightly, for up to 5 days.
