What sets this carrot cake apart is the perfect blend of textures and flavors. The combination of freshly grated carrots and crushed pineapple keeps the cake incredibly moist, while the warm spices of cinnamon and nutmeg add a depth of flavor that is both comforting and complex. The addition of optional mix-ins like shredded coconut, raisins, and nuts provides delightful bursts of flavor and texture with every bite. And, of course, the rich cream cheese frosting adds a creamy sweetness that perfectly complements the subtle spice of the cake. This recipe is a testament to balance—every ingredient works in harmony to create a cake that is moist, flavorful, and utterly unforgettable.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 ¼ cups vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 cup shredded coconut (optional)
- 1 cup raisins (optional)
For the Cream Cheese Frosting:
- 1 cup (8 ounces) cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (optional for smoother frosting)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easier removal.
- Prepare the Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.
- Add the Carrots and Other Mix-Ins: Gently fold in the grated carrots, crushed pineapple, nuts, coconut, and raisins (if using) until evenly distributed throughout the batter.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream (if using) to achieve a smooth, spreadable consistency.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the cake evenly with the remaining frosting. For a decorative touch, sprinkle additional chopped nuts on top or around the edges of the cake.
- Chill and Serve: Chill the cake in the refrigerator for at least an hour to allow the frosting to set. This carrot cake is best served at room temperature, so let it sit out for about 15-20 minutes before slicing and serving.
