Description
A moist and flavorful carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups self-rising flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 1 tsp baking soda
- 2 cups granulated sugar or brown sugar
- 1 1/4 cups vegetable oil
- 1 tbsp pure vanilla extract
- 4 large eggs, room temperature
- 3 cups freshly grated carrots
- 1/2 cup crushed pineapple, with juice
- 1 cup roasted walnuts, chopped, optional
- 3/4 cup unsalted butter
- 24 oz cream cheese, somewhat softened
- 5 1/2 cups confectioner’s sugar
- 1/4 tsp salt
- 1 1/2 tsp pure vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and prepare three 9-inch round cake pans.
- Mix the dry ingredients in a large bowl, sifting together self-rising flour, cinnamon, nutmeg, cloves, allspice, and baking soda.
- Combine the wet ingredients in a stand mixer by blending sugar, vegetable oil, and vanilla extract on medium speed.
- Add the eggs one at a time, beating well after each addition.
- Incorporate the dry mixture into the wet ingredients gradually while mixing at low speed.
- Fold in grated carrots, crushed pineapple, and walnuts if using.
- Bake in the prepared pans for 35-40 minutes or until a toothpick comes out mostly clean.
- Cool in the pans for 10 minutes, then transfer to cooling racks.
- Prepare the cream cheese frosting by melting the butter, then beating with cream cheese until fluffy.
- Add confectioner’s sugar, salt, and vanilla, whipping until smooth.
- Frost the cooled cake layers with cream cheese frosting.
Notes
For best flavor, use freshly grated carrots. Store in an airtight container in the refrigerator for up to 5-7 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg