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Moist Carrot Cake with Cream Cheese Frosting

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This Moist Carrot Cake with Cream Cheese Frosting is rich, tender, and perfectly spiced, layered with a silky-smooth frosting and topped with crunchy pecans. A classic celebration dessert that’s loaded with carrots, a touch of pineapple, and cozy flavors in every bite.

Ingredients

For the cake:

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1 cup vegetable oil

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups finely grated carrots

  • 1/2 cup crushed pineapple, drained

  • 1/2 cup chopped pecans or walnuts (optional)

For the cream cheese frosting:

  • 8 oz cream cheese, softened

  • 1/2 cup unsalted butter, softened

  • 3-3 1/2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • Pinch of salt

Topping:

 

  • Chopped or whole pecans, for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.

  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

  3. In a large bowl, beat together oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, then stir in vanilla.

  4. Fold in grated carrots, drained pineapple, and nuts (if using).

  5. Add the dry ingredients to the wet mixture and mix until just combined.

  6. Divide the batter evenly among the prepared pans and bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.

  7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

  8. For the frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.

  9. Frost the cooled cake layers, stacking them and smoothing the frosting around the sides and top.

  10. Decorate with pecans as desired. Chill briefly for cleaner slicing before serving.

Notes

  • Make ahead: Bake the cake layers a day in advance and refrigerate until ready to frost.

  • For extra decadence, add a pinch of orange zest or a splash of bourbon to the frosting.

  • Store leftovers in the fridge for up to 4 days.

Find it online: https://yumfoodusa.com/moist-carrot-cake-with-cream-cheese-frosting/