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Easy Carrot Cake Recipe

Carrot Cake

iamwinfred
This Carrot Cake delivers all the moist, spiced goodness you're craving, with a tender crumb packed with freshly grated carrots and topped with the creamiest cream cheese frosting. The blend of warm cinnamon and nutmeg creates that signature flavor, while crushed pineapple adds extra moisture that keeps the cake tender for days. It comes together in one bowl with simple pantry ingredients, no fancy equipment or complicated techniques required — just straightforward baking that yields bakery-quality results every single time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • Two 9-inch round cake pans or one 9x13-inch baking pan
  • Box grater or food processor with grating attachment
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Stand mixer or hand mixer for frosting
  • Wire cooling rack
  • Offset spatula for frosting

Ingredients
  

For the Carrot Cake

  • 2 cups all-purpose flour 240g
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1½ cups granulated sugar 300g
  • 1 cup vegetable oil 240ml
  • 4 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups carrots finely grated, about 4-5 medium carrots
  • 1 cup crushed pineapple well drained
  • 1 cup walnuts or pecans chopped, optional
  • ½ cup sweetened shredded coconut optional

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened, 226g
  • ½ cup unsalted butter softened, 113g
  • 4 cups powdered sugar 480g
  • 2 teaspoons vanilla extract
  • salt pinch

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and lightly flour the sides.
  • In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and nutmeg until evenly distributed with no clumps.
  • In a medium bowl, whisk sugar and oil until well combined. Add eggs one at a time, whisking well after each, then stir in vanilla.
  • Pour wet ingredients into dry and fold gently with a rubber spatula just until no flour streaks remain. A few small lumps are fine.
  • Fold in grated carrots, drained pineapple, and optional nuts and coconut until evenly distributed.
  • Divide batter evenly between prepared pans, smooth tops, and tap pans on the counter. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  • Beat softened cream cheese and butter until smooth and fluffy, about 2-3 minutes. Gradually add powdered sugar one cup at a time, then add vanilla and salt. Beat on high 2-3 minutes until light and fluffy.
  • Place one cooled layer on a serving plate, spread about 1 cup frosting over top. Add second layer, then spread a thin crumb coat over the entire cake. Refrigerate 15 minutes, then apply final frosting layer and garnish as desired.

Notes

  • Grate your own carrots: Pre-shredded carrots are too dry and won't give you that signature moisture.
  • Use room temperature ingredients for a smoother blend and more even crumb.
  • Don't skip draining the pineapple: Extra liquid will make your cake dense and soggy.
  • Measure flour correctly by spooning it into your measuring cup and leveling it off with a knife; don't pack it down.
  • Let the cake cool completely before frosting, or the cream cheese frosting will melt into a mess.
  • Soften cream cheese properly by leaving it at room temperature for at least an hour to avoid lumpy frosting.
  • Toast your nuts to bring out their flavor and add a nice crunch.
  • Add a tablespoon of pineapple juice to the batter to intensify the tropical flavor.
  • Make-ahead: Bake layers up to 2 days in advance, wrap tightly, and store at room temperature. Frosted cake can be made a day ahead and refrigerated; bring to room temperature 30 minutes before serving.
  • Storage: Store unfrosted cake wrapped tightly in plastic wrap up to 2 days at room temperature, or frosted cake in an airtight container in the fridge up to 5 days. Freeze unfrosted layers wrapped in plastic and foil up to 3 months.

Nutrition

Serving: 1SliceCalories: 520kcalCarbohydrates: 64gProtein: 6gFat: 28gSaturated Fat: 9gCholesterol: 95mgSodium: 380mgFiber: 2gSugar: 48g
Keyword carrot cake, cream cheese frosting, easy carrot cake, moist carrot cake, one bowl cake
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