Description
This classic Homemade Carrot Cake is moist, flavorful, and packed with shredded carrots, crushed pineapple, and chopped pecans. It’s topped with a rich and creamy cream cheese frosting for the ultimate dessert experience.
Ingredients
- 4 large eggs
- 1 1/4 cups vegetable oil
- 1 cup white sugar
- 1 cup brown sugar
- 3 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans
- Cream Cheese Frosting:
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Extra chopped pecans for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly coat a 9×13-inch cake pan with baking spray (with flour) and set aside.
- In a large mixing bowl, beat the eggs, vegetable oil, white sugar, brown sugar, and vanilla extract until light in color.
- Add in the flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Mix until well combined, about 2 to 3 minutes.
- Stir in the grated carrots and drained crushed pineapple until fully incorporated.
- Fold in the chopped pecans.
- Pour the batter into the prepared cake pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
- To make the frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth. Add in the powdered sugar and vanilla extract, and beat until light and fluffy.
- Spread the frosting evenly over the cooled cake. Garnish with additional chopped pecans if desired.
- Chill the frosted cake for at least 1 hour before serving for best texture and flavor.
Notes
- Make sure the pineapple is well-drained to avoid excess moisture in the cake.
- You can make this cake a day ahead and store it in the refrigerator for deeper flavor.
- This recipe can also be made as a layered cake—divide batter evenly between two 9-inch round pans and adjust bake time to 30–35 minutes.
- Toast the pecans before adding them for extra crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 45g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
