Ultimate Carrot Cake
Indulge in the rich, moist layers of the Ultimate Carrot Cake, a dessert that brings together warmth, texture, and irresistible flavor. This show-stopping cake is packed with finely grated carrots, juicy crushed pineapple, and crunchy walnuts or pecans, creating a perfectly balanced bite in every forkful. Aromatic spices like cinnamon, nutmeg, and ginger infuse the cake with cozy, homemade goodness, while a luscious cream cheese frosting provides the ultimate finishing touch. Perfect for holidays, birthdays, or any special occasion, this easy-to-follow recipe bakes up beautifully into two golden layers that are as stunning as they are delicious. Whether you sprinkle it with extra nuts or leave it simply frosted, this crowd-pleaser will have everyone coming back for seconds. Ready in just over an hour, it’s the ultimate dessert for carrot cake lovers!
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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
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 0.75 cups crushed pineapple (drained)
- 0.75 cups chopped walnuts or pecans
- 8 ounces cream cheese (softened)
- 0.5 cups unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk (optional, for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
In a separate medium-sized bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the grated carrots, drained crushed pineapple, and chopped walnuts or pecans. Stir gently until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center of each cake layer comes out clean.
Allow the cake layers to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To make the cream cheese frosting, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
Mix in the vanilla extract. If the frosting is too thick, add 1 tablespoon of milk at a time until the desired consistency is reached.
Once the cake layers are fully cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
Decorate with additional chopped nuts or grated carrots if desired. Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Slice and enjoy your Ultimate Carrot Cake!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 98.3 g | 36% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 79.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 233 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.
