Description
Indulge in the ultimate moist and flavorful Perfect Carrot Cake topped with luscious cream cheese frosting. This classic dessert is sure to become a family favorite!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 3 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Cream Cheese Frosting:
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Mix dry ingredients in a bowl.
- Mix Wet Ingredients: In a large bowl, beat oil, sugars, eggs, and vanilla. Gradually add dry mix.
- Add Extras: Fold in carrots, pineapple, nuts, and coconut. Divide batter between pans and bake for 30-35 minutes.
- Make Frosting: Beat cream cheese and butter, add vanilla, then mix in powdered sugar.
- Frost Cake: Once cakes cool, frost and assemble. Refrigerate before serving.
Notes
- For cupcakes, bake at 350°F for 20–22 minutes.
- This cake stays moist for days and is even better the next day.
- Add a touch of orange zest to the frosting for a citrusy twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 39g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg