Description
Indulge in the most delicious and moist Carrot Cake with heavenly Cream Cheese Frosting. This easy-to-follow recipe will have you baking like a pro in no time!
Ingredients
Scale
For the Carrot Cake:
- 2 cups shredded carrots
- 8 oz canned crushed pineapple (drained)
- 1 cup sweetened shredded coconut
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1½ tsp ground cinnamon
- 1 tsp salt
For the Cream Cheese Frosting:
- 2 8 oz blocks cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar (sifted)
Instructions
- Preheat the oven: to 350°F (175°C). Grease and flour two 8-inch (or 9-inch) round cake pans, or line with parchment paper for easy removal.
- Make the batter: In a large mixing bowl, combine carrots, pineapple, coconut, sugars, oil, eggs, and vanilla. Mix until smooth.
- Prepare dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Gradually add to wet mixture.
- Bake: Divide batter between pans. Bake for 25-28 minutes until a toothpick comes out clean. Cool completely.
- Make the frosting: Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar, beat until smooth.
- Assemble the cake: Place one cake layer, frost the top, add the second layer, then frost the top and sides. Smooth with a spatula.
- Optional: Top with walnuts or cinnamon.
- Prep Time: 30 minutes
- Cook Time: 25-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Carrot Cake, Cream Cheese Frosting, Dessert, Baking, Easy Recipe
