Easy Carrot Cake with Cream Cheese Icing
Indulge in the ultimate homemade dessert with this **Easy Carrot Cake with Cream Cheese Icing**, a classic recipe made simple yet irresistibly delicious. Bursting with the warm flavors of cinnamon and ginger, this moist carrot cake is elevated by the addition of crushed pineapple for a subtle tang and richness, while optional chopped walnuts or pecans add a delightful crunch. The star of the show is the luscious cream cheese icing, perfectly balanced with just the right hint of sweetness. Quick to prepare in just 20 minutes, this recipe is ideal for birthdays, holidays, or any time you're craving a cozy, crowd-pleasing treat. With its fluffy layers and creamy frosting, this easy carrot cake is guaranteed to become your next favorite go-to dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons salt
- 3 cups carrots (grated)
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 0.5 cups crushed pineapple (drained)
- 0.5 cups chopped walnuts or pecans (optional)
- 8 oz cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
- 1 tablespoon milk (optional, to thin icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate bowl, mix together the grated carrots, vegetable oil, eggs, vanilla extract, and crushed pineapple until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chopped walnuts or pecans.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spoon or spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes before removing them to wire racks to cool completely.
To make the cream cheese icing, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract. If the icing is too thick, add a tablespoon of milk to thin it.
Spread a layer of cream cheese icing on top of one cooled cake layer. Place the second layer on top and spread the remaining icing over the top and sides of the cake.
Refrigerate the cake for at least 30 minutes to set the icing before serving. Slice and enjoy!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 78.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 227 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
