Description
Indulge in the irresistible goodness of this To Die For Carrot Cake. Moist and flavorful, this classic dessert is topped with a luscious cream cheese frosting that will have you coming back for seconds!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded sweetened coconut (optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare cake pans.
- Mix dry ingredients: Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: Beat oil, eggs, and vanilla; mix into dry ingredients.
- Add remaining ingredients: Fold in carrots, pineapple, nuts, and coconut if using.
- Bake: Pour batter into pans and bake until a toothpick comes out clean.
- Make frosting: Beat cream cheese and butter, add sugar and vanilla.
- Frost cake: Frost the cooled cake and refrigerate before serving.
Notes
- This cake tastes better the next day.
- For a layered look, double the frosting and stack with extra filling between layers.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
