Best Carrot Cake

A flavorful and moist homemade carrot cake loaded with grated carrots, spices, and optionally topped with cream cheese frosting, perfect for any occasion.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 8 pieces

Course: Baking, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the cake

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the frosting

8 oz cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

For decoration

mini carrots Mini carrots for decoration

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix the vegetable oil and eggs until fully combined. Stir in grated carrots and drained crushed pineapple.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in walnuts if using.
Pour the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Frosting

Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
Once cakes are completely cool, frost the top of one layer and place the second layer on top. Frost the top and sides of the cake.
Decorate with mini carrots.

Notes

For the best results, ensure all ingredients are at room temperature before mixing. Customize spices or reduce sugar to taste.