Description
Indulge in the deliciousness of this easy carrot cake that’s moist, flavorful, and topped with creamy cream cheese frosting. Perfect for any occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- Cream cheese frosting for topping
Dry Ingredients:
Wet Ingredients:
Additional:
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease/flour a 9×13-inch baking pan.
- Prepare Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Mix Wet Ingredients: In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
- Combine and Bake: Gradually add dry ingredients to wet mixture, fold in carrots, nuts, and pineapple. Pour into pan and bake for 35-40 minutes.
- Cool and Frost: Let the cake cool, then frost with cream cheese frosting before serving.
Notes
- For cupcakes, bake for 20–22 minutes in muffin tins.
- Cake can be made a day ahead and stored covered at room temperature or refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
