5 from 54 votes
Carrot Cake
This Carrot Cake combines grated carrots, warm spices, and a blend of flours to yield a moist and tender crumb. Including crushed pineapple and both brown and white sugar adds moisture and balanced sweetness. Optional nuts and raisins provide texture and flavor contrasts. The cake layers are baked until just set, then cooled completely before being topped with a rich cream cheese frosting for a classic finish.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
16
slices
Calories:
584 kcal
Course:
Cake
Cuisine:
American
Ingredients
Carrot Cake:
- 2 ¼ cups all-purpose flour or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup vegetable oil
- ½ cup pineapple or unsweetened apple sauce, crushed
- 1 cup light brown sugar lightly packed
- 1 cup granulated sugar white
- 1 tablespoon vanilla extract pure
- 4 large egg
- 2 ½ cups carrot from about 2-3 large carrots, grated
- 1 cup pecan or walnuts, divided, optional, crushed
- ½ cup raisins or sultanas, optional
Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 6 ounces butter softened to room temperature
- 4 cups powdered sugar sifted if lumpy, plus more if needed
- 1 teaspoon vanilla extract pure
Instructions
CARROT CAKE:
- Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Combine together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a bowl until well combined.
- In a separate bowl whisk the oil, pineapple (or apple sauce), sugars and vanilla. Beat in eggs one at a time until well combined. Stir the dry ingredients into the wet mixture until the batter is smooth, while scraping the batter from the sides of the bowl. Fold in grated carrots, ¾ cup of nuts and sultanas.
- Divide the batter between the prepared cake pans. Bake for 40-45 minutes, or when a toothpick inserted into the centre of each cake comes out clean.
- Let cool in pans for 30 minutes. Transfer to cooling racks peeling the paper off the base of each cake as you go. Allow to cool completely before frosting.
Cup of Yum
CREAM CHEESE FROSTING:
- In large bowl, beat together softened cream cheese and butter, scraping down sides of bowl when needed, for 2-3 minutes until smooth and creamy. (Use a hand mixer.)
- Stir in vanilla and powdered sugar, adding more sugar if needed until frosting is thick and spreadable.
- Frost cooled cake and top with remaining crushed nuts for decoration (optional).
Notes
- Allow the cake layers to cool completely before frosting to prevent the cream cheese frosting from melting.
- Use crushed pineapple or applesauce to add moisture and mild sweetness to the batter.
- Optional nuts and raisins add texture; adjust quantity to preference.
Nutrition Information
Calories
584kcal
(29%)
Carbohydrates
79g
(26%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.4g
(20%)
Cholesterol
71mg
(24%)
Sodium
436mg
(18%)
Potassium
238mg
(5%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
3.69IU
(0%)
Vitamin C
2mg
(2%)
Calcium
119mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 584
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 71mg | 24% |
| Sodium | 436mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 3.69IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.