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Classic Moist Carrot Cake with Cream Cheese Frosting
Carrot cake is a delightful, moist and flavorful dessert that is perfect for any occasion. With its tender crumb and rich cream cheese frosting, it is sure to be a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 1⁄2 Cup vegetable oil
- 1 Cup crystal sugar
- 1⁄2 Cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrot
- 1⁄2 Cup crushed pineapple,
- 2 cups walnuts (optional)
- Cream cheese frosting
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Directions
Preheat your oven to 350 (175°C). Grease and flour a 13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
In a mixing bowl, beat together the vegetable oil, granulated and brown sugar, eggs, and vanilla extract until well combined.
Gradually add dry ingredients to wet ingredients mixing until just combined.
Fold, and add chopped walnuts (if desired). Be careful not to overmix.
Pour into the baking pan and smooth the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan.
Once cake has cooled, spread the cream cheese frosting evenly on top.
Garnish with carrots or chopped walnuts if desired.
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