Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chopped nuts (optional)
- 1 cup vegetable oil
- 4 large eggs
- 2 cups shredded carrots (about four medium carrots)
- 1 teaspoon vanilla extract
- ½ cup crushed pineapple, drained
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix dry ingredients in a large bowl, adding chopped nuts if desired.
- Combine wet ingredients in another bowl until uniform.
- Pour wet ingredients into the dry mixture and blend until just combined.
- Divide batter between prepared pans and bake for 30-35 minutes.
- Cool the cakes in pans for 10 minutes, then turn out onto a wire rack.
- Beat cream cheese and butter until smooth; gradually add powdered sugar and vanilla to make frosting.
- Level the cakes if necessary, frost between layers, and cover the outside with cream cheese frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh carrots for the best flavor, or pre-grated for convenience.
The cake can be stored in an airtight container in the refrigerator for up to a week.
Feel free to customize with add-ins like raisins or shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35
- Sodium: 290
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 5
- Cholesterol: 80