Carrot cake 

by

 

Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3-4 medium carrots)
  • 1/2 cup chopped nuts (such as pecans or walnuts) (optional)
  • 1/2 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or two 9-inch round cake pans.

Prepare the Cake Batter:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
  2. In a separate bowl, beat the eggs lightly. Add the vegetable oil or melted butter and vanilla extract, and mix until well combined.
  3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  4. Fold in the grated carrots, chopped nuts (if using), and crushed pineapple (if using), until evenly distributed throughout the batter.

Bake the Cake:

  1. Pour the batter into the prepared baking pan(s), spreading it out evenly.
  2. Bake in the preheated oven for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for two 9-inch round cake pans, or until a toothpick inserted into the center comes out clean.
  3. Remove from the oven and let the cake cool completely in the pan(s) on a wire rack.

Make the Cream Cheese Frosting:

  1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition, until the frosting reaches your desired sweetness and consistency.
  3. Stir in the vanilla extract until well combined.

Frost the Cake:

  1. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake(s) using a spatula or knife.
  2. If using two round cake layers, you can also frost the sides of the cake for a layered look.

Serve:

  1. Slice and serve the carrot cake as desired.
  2. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  3. Enjoy your delicious and easy homemade carrot cake with cream cheese frosting! It’s perfect for any occasion, from birthdays to family gatherings.

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