Description
A rich and moist carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour (or almond flour for gluten-free)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups (300g) brown sugar, packed (light brown preferred)
- 1 cup (240ml) vegetable oil (can substitute with melted coconut oil)
- 3 large eggs, room temperature
- 2 cups (about 3–4 medium) grated carrots (freshly grated)
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
- For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare your baking pan with grease and parchment paper.
- Mix the dry ingredients: whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine the wet ingredients: beat the brown sugar with vegetable oil, then add the eggs one at a time, followed by the vanilla extract.
- Incorporate the grated carrots, nuts, and pineapple into the wet mixture.
- Mix the dry ingredients into the wet mixture until just combined.
- Bake for about 40-45 minutes in a 9×13 inch pan or 30-35 minutes in two 8-inch pans.
- Cool the cake for 15 minutes before transferring to a cooling rack to cool completely.
- Whip together the cream cheese and butter for the frosting, then gradually add powdered sugar, vanilla, and salt.
- Frost the cooled cake with the cream cheese frosting.
Notes
Make-ahead: The cake can be baked a day in advance. Wrap tightly and store at room temperature until frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg