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Grandma’s Carrot Cake

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A moist and delightful carrot cake perfectly spiced and topped with cream cheese frosting, bringing warmth and nostalgia to every bite.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups finely grated carrots (about 7 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray.
  2. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Beat the vegetable oil and eggs together until smoothly combined in another bowl.
  4. Fold the grated carrots, crushed pineapple, and walnuts into the egg mixture.
  5. Add the dry ingredients to the wet mixture, stirring until just combined.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the cakes from the oven and let them cool in their pans for 15 minutes.
  9. Beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla.
  10. Spread cream cheese frosting between the cake layers and over the top and sides.
  11. Garnish with walnuts or a sprinkle of cinnamon as desired.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze wrapped slices for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/carrot-cake-4/

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