Carrot Cake
Carrot Cake is a classic dessert made with shredded carrots, spices, oil, pineapple, and added pecans for a nutty crunch in every bite.
Servings: 24 pieces
Calories: 379kcal
Ingredients
Cake
- 2 cups (400 g) granulated sugar
- 1 cup (218 g) vegetable oil
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 3 cups (330 g) shredded carrots
- 1 cup (109 g) chopped pecans
- 1 can (8 ounces) crushed pineapple, undrained
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) butter
- 1 teaspoon vanilla extract
- 4 cups (500 g) confectioners' sugar
Instructions
Cake
- Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- In a large bowl, beat the sugar, oil, vanilla, and eggs with a mixer until it is a light yellow, about 3 minutes.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
- With the mixer on low speed, slowly and gently add the dry ingredients to the oil mixture. Mix until JUST combined. (Can also mix by hand!)
- Fold in the carrots, pecans, and pineapple. Pour the batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.
Cream Cheese Frosting
- In a large bowl, beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until well blended. Gradually add confectioners' sugar, one cup at a time, beating well after each addition.
- Frost the cooled cake with the cream cheese frosting.
Nutrition
Serving: 1piece | Calories: 379kcal