Carrot Cake

Indulge in the best Carrot Cake recipe that's moist, spiced to perfection, and topped with dreamy cream cheese frosting. Easy to make and unforgettable!

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Prep Time 20

Cook Time 30

Cooling Time 1

Total Time 1 50

Servings: 12 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups grated carrots (about 4 medium carrots)
1 cup crushed pineapple drained
1/2 cup chopped walnuts optional

Equipment

Mixing bowls
Hand mixer or whisk
Grater or food processor for shredding carrots
Two 9-inch round cake pans
Parchment paper
Cooling rack

Method

Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining them with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat the eggs, sugar, oil, and vanilla until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring gently until just blended.
Fold in the grated carrots, crushed pineapple, and nuts.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool completely before frosting.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 180mgPotassium: 210mgFiber: 2gSugar: 25gVitamin A: 2500IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Notes

Don’t skip the pineapple; it adds moisture and a subtle tang.

Toast your nuts beforehand for extra crunch and flavor.

For a smoother frosting, sift your powdered sugar before mixing.

Store the cake in an airtight container at room temperature for up to 3 days; refrigerate in warm climates.

For longer storage, unfrosted layers can be frozen for up to 3 months.