Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 12 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups all-purpose flour; 2 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 large eggs; 1 1/4 cups vegetable oil; 1 cup granulated sugar; 3/4 cup packed brown sugar; 3 cups finely grated carrots (about 4-5 medium); 1/2 cup crushed pineapple, drained; 1 cup chopped walnuts, toasted; 16 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar

A moist, warmly spiced carrot cake loaded with freshly grated carrots, toasted walnuts, and crushed pineapple, layered with rich tangy cream cheese frosting. A timeless celebration cake with real texture in every bite.

By YumYum Editorial · Baking & Desserts

Prep: 25 min · Cook: 35 min · Total: 60 min · Serves 12

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
4 large eggs
1 1/4 cups vegetable oil
1 cup granulated sugar
3/4 cup packed brown sugar
3 cups finely grated carrots (about 4-5 medium)
1/2 cup crushed pineapple, drained
1 cup chopped walnuts, toasted
16 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar

Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment.
Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a bowl.
In another bowl, whisk eggs, oil, granulated sugar, and brown sugar until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Fold in grated carrots, drained pineapple, and toasted walnuts.
Divide batter between the pans and bake 30-35 minutes, until a toothpick comes out clean.
Cool cakes in pans 10 minutes, then turn out onto racks to cool completely.
Beat cream cheese and butter until smooth, then gradually beat in powdered sugar until fluffy; frost between layers, on top, and around the sides of the cooled cake.