Classic Carrot Cake with Frosting (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 teaspoon salt
04 -
2 teaspoons ground cinnamon
05 -
1½ cups sugar
06 -
4 large eggs
07 -
1 cup vegetable oil
08 -
3 cups grated carrots
09 -
¾ cup chopped walnuts
10 -
¾ cup raisins
11 -
8 ounces crushed pineapple, drained
→ Cream Cheese Frosting
12 -
12 ounces softened cream cheese
13 -
½ cup unsalted butter
14 -
1 teaspoon vanilla extract
15 -
3 cups confectioners sugar
# Step-by-Step Directions:
01 -
Preheat oven to 350°F (175°C). Prepare 2 8-inch cake pans by cutting out parchment paper circles to fit inside and spraying them with cooking spray, including the sides.
02 -
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
03 -
In another bowl, whisk together sugar, eggs, and vegetable oil until combined. A mixer can also be used.
04 -
Pour the wet ingredients into the dry mixture and fold until well combined.
05 -
Add grated carrots, chopped walnuts, raisins, and drained crushed pineapple. Mix everything with a spatula until evenly distributed.
06 -
Divide the batter equally between the prepared pans. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 30 minutes, then transfer to a cooling rack.
07 -
Beat softened cream cheese with butter until smooth. Add vanilla extract and confectioners sugar, then continue beating until creamy. Refrigerate until ready to use.
08 -
Place one cake layer on a serving platter. Spread 1½ cups cream cheese frosting evenly over the layer. Add the second cake on top, then spread frosting over the top and sides. Refrigerate until ready to serve.
# Helpful Notes:
01 -
To reduce calorie count, replace vegetable oil with one cup of applesauce for a moist and delicious cake.
02 -
Store the cake in a closed container in the fridge for up to 4 days.
03 -
Feel free to enhance the flavor with extra spices like ginger, nutmeg, or cloves.
04 -
Allow the cake to cool completely before frosting to prevent the frosting from turning runny.
05 -
Do not slice the cake layers, as it could result in crumbly layers. Keep it as a two-layer rustic cake.