Description
Indulge in this heavenly Moist Carrot Cake with Cream Cheese Frosting recipe that promises a perfect balance of sweet, spiced cake and tangy frosting. This classic dessert is ideal for any occasion, from holidays to family gatherings.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F. Grease and flour cake pans.
- Whisk dry ingredients in a bowl.
- Combine sugars and oil, beat in eggs and vanilla. Fold in dry ingredients, then carrots, pineapple, and nuts.
- Pour batter into pans and bake.
- Prepare frosting: beat cream cheese and butter, add sugar, vanilla, and salt. Frost cooled cake.
Notes
- For extra moisture, do not overbake.
- You can add shredded coconut or raisins for more texture.
- Chill the frosted cake for at least an hour to set the frosting before slicing.
- Prep Time: 20 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
