Description
A delightful dessert with warm flavors of cinnamon and nutmeg and the sweetness of crushed pineapple.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk together the vegetable oil and eggs. Add the grated carrots, crushed pineapple, chopped nuts, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for about 10 minutes before transferring to wire racks.
- Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla for the frosting.
- Spread frosting between layers and on top and sides of the cake.
- Slice and serve your beautiful carrot cake.
Notes
For a smoother frosting, allow the cakes to cool completely before frosting. This cake pairs well with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg