Decadent Carrot Cake
A delightful treat that combines the sweetness of carrots with a rich and creamy frosting. Perfect for any occasion, this carrot cake is moist, flavorful, and indulgent!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 1 batch Cream cheese frosting (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together granulated sugar, brown sugar, and vegetable oil until well combined.
- Add eggs one at a time, beating well after each addition. Stir in grated carrots, crushed pineapple, nuts, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- Once cooled, frost with cream cheese frosting as desired.
Notes
Make sure to grate the carrots finely for even distribution. For a lighter texture, separate the eggs and beat the egg whites before folding into the batter. Adjust sweetness by adding more or less sugar to taste.