Description
A delicious and moist carrot cake with cream cheese frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour (Also tested with GF flour. I recommend Cup4Cup gluten-free flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 ¼ cup brown sugar
- ⅓ cup granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 4 large)
- 20 ounce can crushed pineapple (well drained)
- ¾ cup chopped walnuts or pecans (optional)
- ¾ cup raisins (optional)
- 8 ounce cream cheese (cold)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
Instructions
- Preheat the oven to 350ºF. Spray two 9-inch cake pans with nonstick spray. Line bottom of pans with cut-to-size wax paper or parchment and spray paper. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl. Set aside.
- In a medium bowl beat together the oil, brown sugar, sugar, eggs, and vanilla with a hand mixer until well combined, about 1-2 minutes. Pour the wet ingredients into the bowl with the dry ingredients and beat well with a mixer.
- Stir in the shredded carrots, drained pineapple, and (optional) chopped nuts or raisins until well combined.
- Divide the cake batter into the prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. If using gluten free flour, bake 2-3 minutes longer. Cool cake in pans for 10 minutes and then invert on wire rack to cool completely before frosting.
- If using a stand mixer, use a paddle attachment to beat together the cream cheese with powdered sugar and vanilla.
- Switch to the whisk attachment and slowly add the heavy cream while beating on low speed. Once the cream is combined, increase the speed to medium-high and beat until light and fluffy, about 3-4 minutes.
- Place one cake layer on cake stand or serving platter. Tuck strips of waxed paper under cake to prevent frosting from getting on the platter.
- Spread a generous amount of frosting evenly on the first layer, using an offset spatula to push slightly over the edges. Place the second cake layer on top and spread the frosting all over top and sides. Decorate with additional nuts, grated carrots, or coconut.
- Refrigerate leftovers.
Notes
- This cake can be made gluten-free by using a suitable flour blend.
- Make sure the cream cheese is cold for easier whipping.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg