Classic Carrot Cake

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This carrot cake is the perfect Easter treat—moist, warmly spiced, and topped with rich cream cheese frosting. Made with fresh carrots, crushed pineapple, and a hint of cinnamon, it’s a festive favorite that feels comforting. Whether you’re hosting brunch or bringing dessert to the table, this easy recipe is sure to impress.

Why You’ll Love This Carrot Cake

• Moist and flavorful: Thanks to freshly grated carrots, pineapple, and just the right amount of spice.
• Easy to make: Simple ingredients and step-by-step instructions.
• Perfectly spiced with cinnamon and nutmeg
• Rich cream cheese frosting to tie it all together

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• ¾ cup vegetable oil
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 2 cups grated carrots
• ½ cup crushed pineapple (drained)
• ½ cup chopped walnuts (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Combine Wet Ingredients

In a large bowl, mix vegetable oil, brown sugar, and granulated sugar until smooth. Add eggs one at a time, then stir in vanilla extract.

Add Carrots and Pineapple

Fold in the grated carrots and crushed pineapple. If using walnuts, add them at this stage.

Mix Everything Together

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Bake

Divide the batter evenly between the two cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until fluffy.

Frost and Assemble

Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.

Serve and Enjoy!

Slice and serve your homemade carrot cake. For extra flair, garnish with chopped walnuts or a sprinkle of cinnamon.

Pro Tips for the Best Carrot Cake

• Use fresh carrots: Pre-grated carrots can be dry, so grate them yourself for a moist cake.
• Drain the pineapple well: Too much liquid can make the batter too wet.
• Let the cake cool completely before frosting: This prevents melting and sliding.
• For extra flavor, add a pinch of ginger or a splash of orange zest.

Variations & Substitutions

• Make it nut-free: Omit the walnuts for an allergy-friendly version.
• Dairy-free option: Use dairy-free butter and cream cheese for the frosting.
• Healthier version: Swap half the all-purpose flour for whole wheat flour and reduce the sugar slightly.

Storage and Make-Ahead Tips

• Refrigerate: Store in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw before frosting.
• Make Ahead: Bake the cake a day in advance and frost it before serving.

Frequently Asked Questions (FAQ)

• Can I make this cake ahead of time? Yes! Bake the cake layers a day in advance, wrap them tightly, and frost before serving.
• Why is my carrot cake dense? Overmixing the batter or using too much liquid (undrained pineapple) can make it dense. Mix until just combined.
• Can I use pre-shredded carrots? It’s best to shred fresh carrots, as pre-shredded ones can be dry and affect the cake’s texture. But in a pinch, yes!

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