Go Back

Moist Creamy Carrot Cake with Easy Rich Cream Cheese Frosting

A rich and moist carrot cake with a delightful cream cheese frosting, perfect for family gatherings and special occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional) Add for a nutty flavor
For the Frosting
  • 1 cup cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, mix together the vegetable oil, eggs, grated carrots, and crushed pineapple until incorporated.
  4. Gradually add the wet mix to the dry ingredients, stirring gently just until combined. Fold in walnuts if using.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and let the cakes cool in the pans for 10 minutes. Transfer them to a wire rack to cool completely.
Frosting
  1. While the cakes are cooling, beat the softened cream cheese and butter together until smooth. Gradually add in powdered sugar and vanilla extract, mixing until creamy and fluffy.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate, spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides as desired.

Notes

Store leftover cake in an airtight container in the refrigerator for about 5-7 days. For longer storage, wrap individual slices in plastic wrap and foil to prevent freezer burn, keeping for up to 3 months.