Decadent Carrot Cake
This moist and warmly spiced carrot cake is topped with classic cream cheese frosting and includes grated carrots, crushed pineapple, and nuts for irresistible flavor and texture.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1/2 cup raisins (optional)
- 1 batch Cream cheese frosting for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix together eggs, oil, and vanilla until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in grated carrots, pineapple, nuts, and raisins if using.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- Once cooled, frost with cream cheese frosting and enjoy!
Notes
For neat layers, slice the cake with a sharp knife and clean the blade between cuts. Serve the cake at room temperature for the best texture. Store leftovers covered in the fridge for up to 4-5 days or freeze slices tightly for up to 2 months.