Description
This Moist Carrot Cake with Cream Cheese Frosting is a comforting, easy-to-make dessert packed with warm spices, tender carrots, and a silky cream cheese frosting. Perfect for family gatherings or a cozy tea time, this recipe brings nostalgia and love to every slice.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups (300g) finely grated carrots
- 1 cup (100g) chopped walnuts or pecans (optional)
- ½ cup (80g) crushed pineapple, drained
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
- Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
- Beat eggs, sugars, oil, and vanilla until smooth; fold in dry ingredients.
- Stir in grated carrots, pineapple, and nuts.
- Divide batter into pans and bake 25–30 minutes.
- Cool in pans 10 minutes, then transfer to wire rack.
- Beat cream cheese and butter; gradually add powdered sugar and vanilla for frosting.
- Frost cooled cakes and serve.
Notes
Grate carrots finely for smooth texture. Sift flour with spices for even crumb. Add pineapple for extra moistness. Frost generously for best flavor. Store in fridge up to 5 days or freeze for 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg