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–+ servings
carrot cake

Classic Carrot Cake

A moist, spiced carrot cake layered with rich cream cheese frosting—an irresistible homemade favorite by Ella Chef.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 2 cups grated carrots fresh
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 tsp vanilla extract

Equipment

  • Mixing bowl
  • Electric mixer
  • Cake pans
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, beat sugar, oil, and eggs until creamy. Gradually mix in the dry ingredients.
  4. Fold in grated carrots, pineapple, and walnuts. Divide batter evenly into prepared pans.
  5. Bake for 35–40 minutes or until a toothpick inserted comes out clean. Cool completely before frosting.
  6. For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
  7. Spread frosting between layers and over the top. Garnish with chopped walnuts or carrot shavings.

Nutrition

Calories: 420kcalCarbohydrates: 58gProtein: 6gFat: 20gSaturated Fat: 5gCholesterol: 75mgSodium: 310mgPotassium: 260mgFiber: 2gSugar: 38gVitamin A: 4500IUVitamin C: 6mgCalcium: 60mgIron: 1.5mg

Notes

Store the cake in the refrigerator for up to 5 days. Best served chilled or at room temperature.
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