Ingredients:
For the 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
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions:
1. Preheat Oven and Prepare Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Combine Wet Ingredients:
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
4. Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in Carrots, Pineapple, and Nuts:
- Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed throughout the batter.
6. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, vanilla extract, and salt, beating until well combined and smooth.
8. Frost the Cake:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread a generous layer of cream cheese frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
9. Optional Decoration:
- Garnish the top of the cake with additional chopped nuts or a sprinkle of cinnamon, if desired.
10. Serve and Enjoy:
- Slice and serve the carrot cake at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving leftovers for the best flavor and texture.
Enjoy your delicious homemade carrot cake!
