Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, mix together the vegetable oil, sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the grated carrots and, if desired, crushed pineapple.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes until a toothpick comes out clean.
- Once baked, remove from the oven and cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- In a mixing bowl, beat together the cream cheese and powdered sugar until smooth. Add vanilla and chill if needed.
- Once cakes are cool, frost the top of one layer with cream cheese frosting, then place the second layer on top and frost the entire cake.
- Slice into pieces and serve your homemade carrot cake to family and friends!
Nutrition
Notes
Ensure eggs and cream cheese are at room temperature for easier blending. Avoid overmixing the batter for best results.