Introduction:
This carrot cake recipe is truly to die for! The combination of moist carrot cake layers, creamy cream cheese frosting, and a hint of warm spices creates a dessert that is simply irresistible. Whether it’s for a special occasion or just a treat for yourself, this carrot cake will not disappoint. Enjoy every bite of this delectable dessert!
Preparation time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Serves: 12
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional)
- 1 batch cream cheese frosting
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, nuts, pineapple, and coconut until evenly distributed.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cakes are completely cool, frost with cream cheese frosting and serve.
Nutrition Information:
Calories: 450 || Carbohydrates: 55g || Protein: 5g || Fat: 25g || Saturated Fat: 5g || Cholesterol: 70mg || Sodium: 400mg || Fiber: 3g || Sugar: 40g