Carrot Cake with Cream Cheese Frosting

There’s nothing quite like the joy of baking a homemade cake from scratch—especially one as flavorful and comforting as carrot cake. Whether you’re celebrating a birthday, hosting a special gathering, or simply treating yourself to a little indulgence, carrot cake is the perfect choice. Its moist texture, spiced flavor, and sweet cream cheese frosting make it an all-time favorite.

Ingredients:
For the Carrot Cake:
2 cups (250g) all-purpose flour
2 cups (400g) granulated sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¾ cup (180ml) vegetable oil
4 large eggs
2 cups (200g) finely grated carrots
1 cup (120g) crushed pineapple, drained
½ cup (60g) chopped walnuts or pecans

For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
3-4 cups (375-500g) powdered sugar
1 teaspoon vanilla extract
Optional: 1 tablespoon lemon juice

Instructions:
Preheat and Prepare, Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper to prevent sticking. Mix the Dry Ingredients, In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and any other spices you choose to add. This helps ensure that the spices are evenly distributed throughout the cake. Combine the Wet Ingredients, In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and well-blended. Incorporate the Carrots and Pineapple, Add the grated carrots and crushed pineapple to the wet mixture. Stir until everything is evenly combined. Mix Wet and Dry Ingredients, Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense. If you’re using nuts, gently fold them into the batter for an extra layer of flavor and texture. Pour and Bake, Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Please follow & like us: