Ingredients:
For the Carrot Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup packed brown sugar
4 large eggs
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Prepare the Carrot Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat together oil, granulated sugar, and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Gradually mix in the dry ingredients. Stir in carrots, pineapple, walnuts, and coconut until combined. Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract.
Assemble and Frost: Once cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake with remaining frosting.
Prep Time: 20 mins | Cooking Time: 35 mins | Total Time: 1 hr 30 mins (including cooling)
Kcal: 400 | Servings: 12
