A classic dessert that has captured hearts and taste buds for generations. Its moist texture, rich flavor, and delightful spices make it a beloved choice for birthdays, holidays, and any special occasion. This recipe elevates the timeless carrot cake with a perfect blend of spices and a luscious homemade cream cheese frosting.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
4 large eggs, at room temperature
1 cup vegetable oil
3 cups grated fresh carrots (about 6 medium carrots, peeled)
1 cup crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans thoroughly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
In another bowl, whisk the eggs and oil until blended. Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
Gently fold in the grated carrots, crushed pineapple, and nuts (if using) until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread cream cheese frosting on top and place the second layer on top. Frost the entire cake with the remaining frosting.
Slice the cake and serve it with family and friends, optionally with extra frosting on the side.
