Homemade Carrot Cake

This homemade carrot cake is EVERYTHING! It's incredibly soft and moist- the best carrot cake with cream cheese icing that you will ever make! It is rich and decadent with all of the traditional flavors that we associate with this type of cake. This is the perfect cake to bake for parties or any kind of celebration.

Prep Time30

Cook Time45

Cooling Time1

Total Time2 15

Course: Dessert

Cuisine: Swiss

Keyword: baked goods, cake, dessert, nuts

Servings: servings

Calories: 920kcal

Author: Laura

Equipment

9 x 13 pan or 2 9-inch round cake pans
Food processor or hand grater
Large bowl
Hand mixer
Medium Bowl

Ingredients

Cake

3 cups flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 teaspoons cinnamon
3 eggs
1 ½ cups vegetable oil
2 cups carrots grated
8 ounces can of crushed pineapple drained
1 cup pecans or walnuts roughly chopped

Icing

¼ cup butter ½ stick
8 ounces cream cheese softened to room temperature
2 teaspoons vanilla extract
2 ¼ cup powdered sugar

Instructions

Set out the cream cheese and butter for the icing to let it soften while making the cake.
Preheat the oven to 350 degrees F.
Grate the carrots with a food processor or hand grater until you have 2 cups. Set aside.
Drain crushed pineapple and set aside.
Roughly chop nuts until you have 1 cup.
In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, sugar and cinnamon. Mix well.
To the flour mixture, add grated carrots, drained pineapple, oil, eggs and chopped nuts. Stir until well combined.
Grease a 9 x 13 pan or 2 round cake pans.
Fill pan(s) with cake batter.
Bake on 350 degrees for 45 minutes.

Make the Icing

In a medium bowl, cream butter and cream cheese together with a hand mixer.
Add vanilla and combine.
Beat in powdered sugar.
Once the cake has cooled completely, spread the icing on the cake.
Any leftover cake needs to be kept in the refrigerator.

Nutrition