Description
This moist carrot cake is packed with grated carrots, pineapple, and walnuts, topped with a rich cream cheese frosting.
Ingredients
Scale
- CAKE:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- CREAM CHEESE FROSTING:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
Instructions
- CAKE:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat eggs and sugar until thick. Gradually beat in oil and vanilla.
- Stir in flour mixture alternately with carrots, pineapple, and walnuts.
- Divide batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
- Cool in pans for 10 minutes, then remove to wire racks to cool completely.
- CREAM CHEESE FROSTING:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cream, beating until fluffy.
- Frost between layers, sides, and top of cake. Refrigerate until serving.
Notes
For best results, use fresh carrots and drain pineapple well. Cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 45g
- Fat: 22g
- Carbohydrates: 60g
- Protein: 6g