Description

A cozy, aromatic carrot cake bursting with warm spices and topped with smooth, tangy cream cheese frosting. Perfect for autumn gatherings, weekend treats, or special celebrations, this cake is moist, flavorful, and irresistibly comforting. Inspired by traditional carrot cake recipes, it combines grated carrots, pineapple, and optional nuts or coconut for a layered texture and rich taste. Every bite is a balance of spice, sweetness, and creamy frosting that’s sure to impress family and friends.

Ingredients

Scale

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
1/2 cup crushed pineapple, drained
1/2 cup shredded coconut (optional)

For the Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
In a separate large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake light and tender.
Gently fold in the grated carrots, chopped nuts, crushed pineapple, and shredded coconut if using, ensuring even distribution throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together in a large bowl until smooth. Gradually add powdered sugar, one cup at a time, until fully incorporated, then mix in the vanilla extract.
Place one cooled cake layer on a serving plate. Spread a generous amount of frosting on top. Carefully place the second layer on top and frost the top and sides of the cake evenly. Optionally, garnish with chopped nuts or a light dusting of cinnamon.
Chill the assembled cake in the refrigerator for at least one hour before serving to allow the frosting to set and flavors to meld. Slice and enjoy.

Notes

Grate the carrots finely for a tender texture.
Room temperature eggs, butter, and cream cheese ensure smooth batter and frosting.
Store leftover cake in an airtight container in the refrigerator for up to five days.
Optional add-ins like nuts, pineapple, or coconut enhance flavor and moisture but can be omitted if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes