Description
This homemade carrot cake with creamy cheese frosting is a moist, flavorful dessert featuring grated carrots, crushed pineapple, walnuts, and shredded coconut, layered and frosted with a rich cream cheese buttercream. Perfect for celebrations or a delightful treat, this classic recipe combines warm spices and fresh ingredients to create a scrumptious cake that everyone will love.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
Wet Ingredients and Mix-ins
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a separate large bowl, mix together the granulated sugar, vegetable oil, and eggs until the mixture is smooth and uniform.
- Add Carrots and Mix-ins: Stir in the grated carrots, crushed pineapple (drained), chopped walnuts, and shredded coconut until evenly distributed throughout the batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Divide Batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for even baking.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: In a large mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar one cup at a time, beating well after each addition to incorporate fully.
- Add Vanilla: Stir in the vanilla extract until the frosting is smooth and evenly flavored.
- Frost the Cake Layers: Once the cakes are completely cooled, spread a generous portion of frosting on top of one cake layer.
- Assemble the Cake: Place the second cake layer on top of the frosted layer and then frost the top and sides of the entire cake with the remaining frosting evenly.
- Decorate (Optional): Optionally, decorate the cake with additional grated carrots, chopped walnuts, or shredded coconut for an attractive finish.
- Serve: Slice the carrot cake, serve, and enjoy this moist and flavorful homemade dessert with creamy cheese frosting!
Notes
- Make sure all wet ingredients are at room temperature for better mixing and texture.
- Drain the crushed pineapple thoroughly to avoid excess moisture in the batter.
- Do not overmix the batter once the dry ingredients are added to keep the cake tender.
- Cream cheese and butter should be softened but not melted for the best frosting consistency.
- Store the cake refrigerated due to the cream cheese frosting and bring to room temperature before serving.
