Description
A moist and flavorful carrot cake layered with cinnamon cream cheese frosting, topped with chopped pecans for a delightful crunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 4 large eggs
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1–2 tbsp milk (optional for consistency)
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together the vegetable oil, melted butter, and eggs until smooth. Add in the carrots, crushed pineapple, and vanilla extract.
- Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar one cup at a time, mixing well.
- Stir in the vanilla extract and cinnamon. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
- Place one layer of cake on a serving plate and spread a generous amount of frosting on top.
- Add the second layer and repeat the frosting, then add the third layer and frost the top and sides.
- Sprinkle the chopped pecans on top for a delightful crunch.
Notes
- Fresh Carrots: Using freshly grated carrots gives better moisture and flavor.
- Don’t Overmix: Mixing too much can lead to a dense cake. Stir just until ingredients are combined.
- Drained Pineapple: Excess juice can make the batter too wet, so drain well for a perfect balance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg