Description
This Moist Carrot Cake with Cream Cheese Frosting is a classic, warmly spiced dessert featuring grated carrots, nuts, pineapple, and optional shredded coconut for added texture. Baked to perfection and topped with a rich, creamy frosting, this cake promises a delightful balance of sweet and tangy flavors, making it perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the Pan: Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cake.
- Add Carrots and Mix-ins: Fold in the grated carrots, nuts if using, crushed pineapple, and shredded coconut if using, ensuring everything is evenly distributed.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack before frosting to prevent the frosting from melting.
- Prepare Frosting: Beat the cream cheese, butter, and vanilla extract together in a bowl until smooth and creamy.
- Add Sugar to Frosting: Gradually add powdered sugar to the cream cheese mixture, beating continuously until the frosting is creamy and smooth.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled carrot cake using a spatula or knife.
- Serve: Slice the cake into desired pieces and serve. Enjoy the moist, flavorful cake with its rich frosting!
Notes
- For extra moisture, ensure pineapple is well-drained to prevent the batter from becoming too wet.
- Chopped nuts and shredded coconut are optional but add extra texture and flavor.
- Make sure the cake is completely cool before frosting to avoid melting the frosting.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before serving for the best flavor and texture.
