Description
Indulge in a moist and flavorful Easy Carrot Cake topped with creamy cream cheese frosting. This simple recipe is a classic favorite that’s perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract for frosting
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: Beat sugars and oil, add eggs and vanilla, then mix in dry ingredients.
- Add Mix-Ins: Fold in carrots, pineapple, nuts, and coconut if desired.
- Bake: Divide batter, bake for 30-35 minutes until done.
- Make Frosting: Beat cream cheese and butter, add sugar and vanilla until smooth.
- Assemble: Frost cake layers and decorate as desired.
- Serve: Slice and enjoy!
Notes
- Enhance flavor with orange zest
- Can be baked in a 9×13-inch pan for convenience
- Store leftovers in the refrigerator for up to 5 days
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 42 g
- Sodium: 340 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
