Ingredients
For the carrot cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 3 large eggs
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar
- ¾ cup (180 ml) vegetable oil
- 2 tsp vanilla extract
- 2½ cups finely grated carrots
- ½ cup crushed pineapple, well drained — optional
- ½ cup chopped walnuts or pecans — optional
For the cream cheese frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2½–3 cups (300–360 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F / 175°C. Grease a 9×13-inch (23×33 cm) baking dish and line with parchment paper if desired.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Gradually mix the dry ingredients into the wet ingredients. Stir only until combined.
- Fold in the grated carrots. Add pineapple and nuts if using.
- Spread the batter evenly into the prepared baking dish.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cake to cool completely before frosting.
Cream Cheese Frosting
Beat the softened cream cheese and butter together for about 2 minutes until creamy. Add vanilla and salt. Gradually beat in the powdered sugar until smooth, thick, and fluffy.
Spread the frosting generously over the cooled cake. Chill for about 30 minutes before cutting into squares for clean slices.
Serving & Storage
Cut into 12–16 squares. Keep refrigerated in an airtight container for up to 5 days. For the best texture, let each piece sit at room temperature for 10–15 minutes before serving.
Tip: Finely grated fresh carrots give the cake the softest, moistest texture. 🥕🍰