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Moist Carrot Cake with Cream Cheese Frosting

Close-up of a thick slice showing the texture of Moist Carrot Cake with Cream Cheese Frosting.
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A reliable recipe for a deeply moist carrot cake using oil and crushed pineapple, topped with a thick, tangy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For Frosting: 8 ounces cream cheese, softened
  • For Frosting: 1/2 cup (1 stick) unsalted butter, softened
  • For Frosting: 4 cups powdered sugar, sifted
  • For Frosting: 1 teaspoon vanilla extract
  • For Frosting: 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, whisk the vegetable oil, granulated sugar, and brown sugar until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Fold in the grated carrots, crushed pineapple (with juice), and any optional nuts or raisins.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. To make the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  11. Gradually add the sifted powdered sugar, beating until incorporated.
  12. Mix in the vanilla extract and lemon juice until the frosting is light and fluffy. Add more powdered sugar if the frosting is too soft.
  13. Once the cakes are completely cool, frost and stack the layers.

Notes

  • Using oil instead of butter keeps the cake moist longer.
  • Do not squeeze the liquid from the crushed pineapple; the extra moisture helps the cake texture.
  • If your frosting seems too thin, chill it for 15 minutes before spreading.
  • For a spicier cake, increase the cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon ground ginger.

Nutrition

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