Carrot Cake

Carrot cake is a moist, warmly spiced layer cake made with grated carrots, crushed pineapple, and rich cream cheese frosting. This classic American dessert combines tender texture, balanced sweetness, and deep spice flavor that stays soft for days and works perfectly for celebrations, holidays, and everyday baking.

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Course: Dessert

Cuisine: American

Keyword: carrot cake, cream cheese frosting, moist carrot cake, spiced cake

Prep Time: 20

Cook Time: 40

Total Time: 1 15

Servings: slices

Calories: 520kcal

Author: Lila benett

Cost: 14

Equipment

two 9-inch round cake pans
mixing bowls
electric mixer
rubber spatula
wire cooling racks
offset spatula
parchment paper
box grater

Ingredients

2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp sea salt
1 cup vegetable oil
2 cups granulated sugar
4 large eggs
20 oz crushed pineapple with juice
3 cups grated carrots
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups powdered sugar
1 tsp pure vanilla extract

Instructions

Preheat the oven to 350°F and position the oven racks in the center.
Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.
Combine the vegetable oil and granulated sugar in another large bowl and stir until blended.
Add the eggs one at a time, stirring gently after each addition until incorporated.
Fold the dry ingredients into the wet ingredients using a rubber spatula until no flour streaks remain.
Stir in the crushed pineapple with its juice until evenly distributed.
Fold the grated carrots gently into the batter until evenly combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 35 to 40 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
Cool the cakes in the pans for 15 minutes.
Turn the cakes out onto wire racks and cool completely.
Beat the softened butter and cream cheese together until smooth and fluffy.
Add the powdered sugar gradually while mixing on low speed.
Add the vanilla extract and beat until the frosting becomes smooth and spreadable.
Place one cooled cake layer onto a serving plate or cake stand.
Spread a layer of cream cheese frosting over the top of the first cake layer.
Place the second cake layer on top and press gently to level.
Apply a thin crumb coat of frosting over the cake and refrigerate for 15 minutes.
Spread the remaining frosting evenly over the top and sides of the carrot cake before serving.

Notes

Use freshly grated carrots instead of pre-shredded carrots for the best moisture and texture. Do not drain the crushed pineapple completely because the juice helps keep the cake tender and soft. Cool the cake layers completely before frosting to prevent the cream cheese frosting from melting.

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