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Per serving
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- 1
Preheat oven
Preheat oven to 350°F. Grease two 9-inch round cake pans.
- 2
Mix dry ingredients
Whisk flour, baking soda, cinnamon, and salt.
- 3
Mix wet ingredients
Beat eggs and sugar until thick. Add oil and mix well. Stir in carrots, pineapple, and walnuts.
- 4
Combine
Fold dry ingredients into wet ingredients until just combined.
- 5
Bake
Divide batter between pans. Bake 40-45 minutes until a toothpick comes out clean. Cool completely.
- 6
Make frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
- 7
Assemble
Frost cooled cake layers and stack.
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Carrot Cake
Created by: Gather
Ingredients
- 2 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 cup granulated sugar
- 1 cup vegetable oil
- 3 cup carrots, grated
- 8 oz crushed pineapple, drained
- 1 cup chopped walnuts
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cup powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat ovenPreheat oven to 350°F. Grease two 9-inch round cake pans.
- Mix dry ingredientsWhisk flour, baking soda, cinnamon, and salt.
- Mix wet ingredientsBeat eggs and sugar until thick. Add oil and mix well. Stir in carrots, pineapple, and walnuts.
- CombineFold dry ingredients into wet ingredients until just combined.
- BakeDivide batter between pans. Bake 40-45 minutes until a toothpick comes out clean. Cool completely.
- Make frostingBeat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
- AssembleFrost cooled cake layers and stack.
Notes & Tips
Grate carrots finely for best texture. Cake tastes even better the next day after flavors meld.