This moist and flavorful carrot cake is layered with tangy cream cheese frosting, creating the perfect balance of spiced warmth and creamy indulgence. Loaded with grated carrots, crushed pineapple, and warm spices, every bite delivers natural sweetness and a tender crumb that keeps people coming back for more.
⏱️90 min
📊Medium
👥10 servings
🍽️Dessert
vegetarianfamilyfestive
Ingredients
280 gall-purpose flour
200 ggranulated sugar
240 mlvegetable oil
3 pieceseggs
400 ggrated carrots
230 gcrushed pineapple with juice
2 tspground cinnamon
1 tspground nutmeg
2 tspbaking powder
1 tspbaking soda
0.5 tspsalt
150 gchopped walnuts or pecans
250 gcream cheese, softened
115 gbutter, softened
300 gpowdered sugar
1 tspvanilla extract
Instructions
1PREHEAT AND PREPARE PANS: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper, then lightly dust with flour. This ensures easy removal and prevents sticking.
2MIX DRY INGREDIENTS: In a medium bowl, whisk together 280g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tsp ground nutmeg, and 0.5 tsp salt. Whisking incorporates air and ensures even distribution of leavening agents and spices throughout the cake.
3COMBINE WET INGREDIENTS: In a large mixing bowl, whisk together 240ml vegetable oil and 200g granulated sugar until well combined, about 1-2 minutes. Add 3 eggs one at a time, beating well after each addition until fully incorporated. This creates a light, emulsified base that helps the cake rise properly.
4ADD CARROTS AND PINEAPPLE: Fold in 400g grated carrots and 230g crushed pineapple with its juice into the wet mixture using a spatula, stirring until just combined. The pineapple juice adds moisture and acidity that tenderizes the crumb, while the carrots provide natural sweetness and fiber.
5COMBINE AND FOLD IN NUTS: Gently fold the dry ingredient mixture into the wet ingredients using a spatula with 15-20 slow strokes until just combined—do not overmix, as this develops gluten and creates a tough cake. Fold in 150g chopped walnuts or pecans. The batter should be thick and slightly lumpy.
6BAKE THE CAKES: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 32-37 minutes until a wooden skewer inserted in the center comes out clean or with just a few moist crumbs. The cakes should be golden brown and spring back when lightly touched.
7COOL THE CAKES: Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks and cool completely for at least 45 minutes before frosting. Cooling prevents the frosting from melting and allows the cake structure to set properly.
8PREPARE CREAM CHEESE FROSTING: Beat 250g softened cream cheese and 115g softened butter together in a bowl with an electric mixer for 2-3 minutes until light and fluffy. Gradually add 300g powdered sugar and 1 tsp vanilla extract, beating until smooth and spreadable. Do not overmix once the sugar is added, as this can make the frosting grainy.
9ASSEMBLE THE CAKE: Place the first cooled cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides with the remaining frosting, creating smooth swirls or textured patterns with an offset spatula. Refrigerate for 15 minutes before serving to set the frosting.