Classic Carrot Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 large carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
- 1/2 cup crushed pineapple (drained)
For the Cream Cheese Frosting
- 8 oz (225g) cream cheese (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 4 cups powdered sugar
- 2 teaspoons vanilla extract Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, sift together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
In another large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Fold in the grated carrots, chopped walnuts or pecans (if using), raisins (if using), and crushed pineapple.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, and beat until well combined and smooth.
Mix in the vanilla extract until fully incorporated.
Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.