Description

A classic, moist carrot cake packed with grated carrots, crushed pineapple, warm spices, and chopped walnuts, topped with rich, tangy cream cheese frosting. Perfect for birthdays, holidays, or weekend baking, this easy homemade dessert delivers timeless flavor and crowd-pleasing texture.

Ingredients

For the Cake:

– 2 cups all-purpose flour

– 2 cups granulated sugar

– 1 teaspoon baking powder

– 1 teaspoon baking soda

– 1 teaspoon ground cinnamon

– ½ teaspoon ground nutmeg

– ½ teaspoon salt

– 1 cup vegetable oil

– 4 large eggs

– 3 cups finely grated carrots (about 4–5 medium carrots)

– 1 cup drained crushed pineapple (canned or fresh)

– ½ cup chopped walnuts (optional)

For the Cream Cheese Frosting:

– 8 oz (1 package) full-fat cream cheese, softened

– ½ cup (1 stick) unsalted butter, softened

– 4 cups powdered sugar

– 1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add vegetable oil and eggs. Mix until smooth. Stir in grated carrots, drained pineapple, and walnuts (if using). Mix until fully combined.
Divide 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.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a large bowl, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract. Beat until creamy and lump-free.
Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Top with the second layer and frost the top and sides evenly.
Optional: Garnish with extra chopped walnuts or a dusting of cinnamon.
Refrigerate for at least 30 minutes before slicing for cleaner cuts. Serve chilled or at room temperature.

Notes

– For a lighter version, substitute half the oil with unsweetened applesauce or plain yogurt.

– To make gluten-free: use a 1:1 gluten-free flour blend.

– Add-ins like raisins, shredded coconut, or pecans work beautifully.

– Store frosted cake in an airtight container in the refrigerator for up to 5 days.

– Freeze unfrosted layers or fully assembled cake for up to 1 month; thaw overnight in the fridge before serving.

– Do not microwave, let cake come to room temperature for best texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 48g
Sodium: 320mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg