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Moist Carrot Cake: Discover the Secret to Perfection!

A deliciously moist carrot cake topped with creamy cream cheese frosting, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

  • 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 about 6 medium carrots
  • 1 cup crushed pineapple drained
  • 1/2 cup chopped walnuts or pecans optional
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened (for frosting)
  • 1/2 cup unsalted butter softened (for frosting)
  • 4 cups powdered sugar for frosting
  • 1 teaspoon vanilla extract for frosting

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Mix until thoroughly blended.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chopped nuts.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  7. While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy and well combined.
  8. Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.
  9. Serve immediately or refrigerate for up to 3 days.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 4gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 200mgFiber: 2gSugar: 30g

Notes

  • For added flavor, consider adding 1/2 cup of raisins or shredded coconut to the batter.
  • To make a layered carrot cake, double the recipe and bake in four 9-inch round pans, stacking them with frosting in between each layer.

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