Here’s a classic homemade carrot cake recipe—moist, warmly spiced, and easy to make 🥕🍰
🥕 Carrot Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2½ cups finely grated carrots
- ½ cup crushed pineapple, well drained (optional, for extra moisture)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup (1 stick) butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Prep
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round pans or one 9×13-inch pan.
- Dry Ingredients
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Wet Ingredients
- In a large bowl, mix oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Combine
- Gradually mix dry ingredients into wet.
- Fold in carrots, pineapple (if using), and nuts.
- Bake
- Pour batter into pan(s).
- Bake 30–35 minutes (9×13) or 25–30 minutes (round pans).
- Cool completely before frosting.
- Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla.
- Frost cake once fully cooled.
Tips
- Finely grate carrots for the best texture.
- Chill the cake 20–30 minutes before slicing for clean cuts.
- Add raisins or coconut if you like extra texture.
If you want, I can share a healthier version, cupcake version, or a one-bowl quick recipe 😊
