Moist Carrot Cake

Moist Carrot Cake

Classic Moist Carrot Cake with Cream Cheese Frosting

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 cups granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup crushed pineapple, drained
• 1/2 cup sweetened shredded coconut (optional)

• For the Cream Cheese Frosting:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in the grated carrots, walnuts, pineapple, and coconut (if using).

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

To make the cream cheese frosting, beat the softened butter and cream cheese together in a large bowl until smooth. Gradually add the confectioners' sugar and vanilla extract, beating until the frosting is light and fluffy.

Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 550 kcal | Servings: 12 servings