Ingredients
Carrot Cake
- 2½ cups (310 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 cup (240 ml) vegetable oil
- 1½ cups (300 g) brown sugar
- ½ cup (100 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (300 g) grated carrots
- ½ cup (60 g) crushed pineapple, drained (optional)
- ½ cup (60 g) chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 225 g (8 oz) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3½ cups (420 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or cream (as needed for consistency)
Instructions
1. Prepare the Batter
Preheat oven to 175°C (350°F). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in grated carrots, crushed pineapple (if using), and nuts.
2. Bake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Cream Cheese Frosting
In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and milk or cream until the frosting reaches a smooth, spreadable consistency.
4. Assemble the Cake
Place one cake layer on a serving plate and spread an even layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake evenly.
Garnish with chopped nuts or shredded carrots if desired.
Leave a Reply