Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots about 4-5 medium carrots
- 1 cup chopped walnuts or pecans optional
- 1 cup raisins optional
- 1/2 cup crushed pineapple drained (optional)
For the Cream Cheese Frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk if needed for consistency
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix Wet Ingredients:
- In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, nuts, raisins, and crushed pineapple (if using).
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
- If the frosting is too thick, add 1-2 tablespoons of milk until the desired consistency is reached.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with additional chopped nuts, if desired.
Serve:
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Serve the cake chilled or at room temperature.