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Carrot Cake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups finely grated carrots
  • 1 8 oz can crushed pineapple, drained
  • ¾ cup chopped walnuts or pecans optional

For the cream cheese frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • 1️⃣ Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
  • 2️⃣ In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  • 3️⃣ In a large bowl, beat oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing after each. Stir in vanilla.
  • 4️⃣ Add dry ingredients to wet ingredients and mix just until combined. Fold in carrots, pineapple, and nuts if using.
  • 5️⃣ Divide batter evenly between prepared pans. Bake 30–35 minutes, or until a toothpick comes out clean. Cool completely.
  • 6️⃣ For the frosting: beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
  • 7️⃣ Frost cooled cake and garnish with extra nuts or a sprinkle of cinnamon if desired.

Notes

  • You can make this as a sheet cake, cupcakes, or even a layer cake with 3 thinner layers.
  • Store covered in the fridge — it tastes even better the next day.