For the Carrot Cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract


For the Carrot Cake:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, whisk together oil and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in grated carrots, crushed pineapple, and chopped walnuts.
Divide the batter evenly among the prepared pans and smooth the tops.

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