Classic Carrot Cake
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Ingredients:
- 2 cups all-purpose flour
- 1 - 1/2 tsp baking powder
- 1 - 1/2 tsp baking soda
- 1/2 tsp salt
- 1 - 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium carrots)
- 1 cup walnuts or pecans
- chopped (optional)
- 1/2 cup crushed pineapple
- drained (optional for added moisture)
- For the Cream Cheese Frosting:
- 8 oz cream cheese
- softened
- 1/4 cup unsalted butter
- softened
- 2-3 cups powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or two pans if you're layering the cake.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth. Add in the grated carrots and pineapple (if using).
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts (if using).
Bake: Pour the batter into your prepared cake pan(s) and bake for 30-40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled cake with this mixture.
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth. Add in the grated carrots and pineapple (if using).
Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts (if using).
Bake: Pour the batter into your prepared cake pan(s) and bake for 30-40 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Frost the cooled cake with this mixture.