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.
Equipment
- Food processor or hand grater
- Large bowl
- 9 x 13 pan or 2 - 8 inch round cake pans
- Stand mixer or hand beater
- Large mixing bowl
- Medium mixing bowl
Ingredients
Cake
- 3 cups flour
- 2 tsp. baking powder
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 2 tsp. cinnamon
- 3 eggs
- 1 ½ cups vegetable oil
- 2 cups carrots, grated
- 8 oz. can of crushed pineapple, drained
- 1 cup pecans or walnuts, roughly chopped
Icing
- ¼ cup butter (½ stick)
- 8 oz. cream cheese, softened to room temperature
- 2 tsp. 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.
Make the Cake
- Preheat the oven to 350 degrees.
- 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, or stand mixer, combine the dry ingredients: flour, baking powder, baking soda, salt, sugar and cinnamon. Mix well.
- To the flour mixture, add grated carrots, drained pineapple 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.
- 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.