Description
Warm spice, tender crumbs, and sweet cream cheese frosting make this carrot cake unforgettable.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 160 g (¾ cup packed) light brown sugar
- 5 g (1 tsp) baking soda
- 8 g (1 tsp) baking powder
- 5 g (1 tsp) kosher salt
- 6 g (2 tsp) ground cinnamon
- 1 g (¼ tsp) ground nutmeg
- 4 large eggs (about 200 g)
- 200 ml (¾ cup + 2 tbsp) vegetable oil
- 10 ml (2 tsp) vanilla extract
- 300 g (about 3 cups, packed) grated carrots
- 120 g (½ cup) crushed pineapple, drained (optional)
- 100 g (1 cup) chopped walnuts or pecans
- 225 g (8 oz) cream cheese
- 113 g (½ cup) unsalted butter
- 240 g (2 cups) powdered sugar
- 7–10 ml (1–2 tsp) lemon juice
Instructions
- Preheat oven to 175°C (350°F) and prep two 9-inch round pans with grease and parchment.
- Whisk flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In a separate bowl, whisk together eggs, vegetable oil, and vanilla. Stir in grated carrots and optional pineapple.
- Pour the wet mixture into the dry and fold until just combined. Fold in chopped nuts.
- Divide batter between pans and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool the layers on a rack for 10 minutes before inverting onto racks to cool completely.
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and lemon juice.
- Assemble the cake by layering with frosting and chilling to set before slicing.
Notes
Store covered in the refrigerator for up to 4 days or freeze layers unfilled for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 85mg