Homemade Carrot Cake
Classic Homemade Carrot Cake features grated carrots, warm spices, and cream cheese frosting. Moist, tender, and bursting with flavor, this easy recipe is perfect for brunch or dessert.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 cup crushed pineapple drained
Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
For the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add dry ingredients, mixing until just combined. Stir in carrots, walnuts, and pineapple.
- Pour batter into prepared pan and bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in pan.
For the Frosting
- In a medium bowl, beat cream cheese and butter until smooth.
- Add powdered sugar and vanilla and beat until creamy.
- Spread frosting over cooled cake. Slice and serve.
Notes
I tested shredding carrots by hand for extra moisture.
Freezer test up to 2 months retained perfect texture.
Pineapple addition in round two brightened the flavor.