Introduction:
This homemade carrot cake is a classic dessert that is perfect for any occasion. With its moist and flavorful cake layers topped with creamy cream cheese frosting, this recipe is sure to be a hit. Enjoy a slice with a cup of tea or coffee for a delightful treat!
Preparation time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat sugar and oil until well combined. Add eggs one at a time, mixing well after each addition.
- Stir in grated carrots, walnuts, crushed pineapple, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and beat until creamy.
- Once the cakes are completely cooled, frost the top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
- Slice and serve the carrot cake, and enjoy!
Nutrition Information:
Calories: 450 || Carbohydrates: 56g || Protein: 5g || Fat: 24g || Saturated Fat: 6g || Cholesterol: 85mg || Sodium: 320mg || Fiber: 2g || Sugar: 40g