Best Carrot Cake Ever!

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  1. Ingredients:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 1 cup vegetable oil
    • 4 large eggs
    • 3 cups grated carrots (about 6 medium carrots)
    • 1 cup crushed pineapple, drained
    • 1/2 cup chopped walnuts or pecans (optional)
    • 1 teaspoon vanilla extract
    Cream Cheese Frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 teaspoon vanilla extract
    Directions:
    1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
    2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
    3. In another bowl, combine the oil, eggs, grated carrots, pineapple, and vanilla extract. Mix until well combined.
    4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the nuts if using.
    5. Divide the batter evenly between the prepared cake pans.
    6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
    7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, mixing until fluffy.
    8. Once the cakes are cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
    Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
    Kcal: 350 kcal per slice | Servings: 12 servings

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