Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 3 cups (360 g) grated carrots
- 1 cup (100 g) crushed pineapple, drained
- 1 cup (120 g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two round 9-inch (23 cm) cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix oil and eggs until well combined. Gradually add to the dry ingredients.
- Fold in grated carrots, crushed pineapple, and nuts until just mixed.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- For the cream cheese frosting, beat together 8 oz (225 g) cream cheese, 1/2 cup (115 g) butter, and 4 cups (480 g) powdered sugar until smooth.
- Once the cakes are completely cool, spread frosting between the layers and on top.
Notes
- Make sure to use freshly grated carrots for the best flavor.
- This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: carrot cake, cream cheese frosting, homemade dessert