Classic Carrot Cake
Equipment
- 8-inch round cake pans
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 cups 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
Instructions
Prep and Preheat
- Preheat your oven to 350°F (175°C). Grease and flour three 8-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
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. Repeat with the third layer 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.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 5gFat: 22gSaturated Fat: 8gCholesterol: 65mgSodium: 280mgFiber: 2gSugar: 38g
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