Carrot Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ¾ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ¼ tsp ground cinnamon
- ½ tsp nutmeg (optional)
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (drained, optional but moist!)
- ¾ cup chopped walnuts or pecans (optional)
For Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the oven
Preheat oven to 180°C (350°F).
Grease and flour a 9×13-inch pan (or two round pans).
2. Mix dry ingredients
In a bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
- cinnamon
- nutmeg
3. Mix wet ingredients
In another bowl:
- Beat eggs, sugar, and brown sugar
- Add oil and vanilla
- Mix until smooth
4. Combine
- Gradually add dry ingredients to wet mixture
- Fold in carrots, pineapple, and nuts
5. Bake
- Pour batter into pan
- Bake 30–40 minutes (until toothpick comes out clean)
- Let cool completely
6. Make frosting
- Beat cream cheese + butter until creamy
- Add powdered sugar gradually
- Mix in vanilla
7. Frost & serve
- Spread frosting on cooled cake
- Decorate with nuts if you like
Tips
- The pineapple makes it extra moist
- Don’t overmix the batter
- Chill the cake a bit before serving for best flavor