Ingredients
For the Cake:
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
¼ tsp ground ginger
3 cups freshly grated carrots
1 cup vegetable oil
4 large eggs, room temperature
1 cup brown sugar
1 cup white sugar
1 (12 oz) can crushed pineapple, drained
1 tsp vanilla extract
½ cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
16 oz full-fat cream cheese, softened
½ cup unsalted butter, softened
2–3 cups powdered sugar, sifted
1 tsp vanilla extract
1–2 tbsp heavy cream or milk
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 9×13-inch baking pan.
2. Whisk together flour, baking soda, baking powder, salt, and all spices.
3. In a separate bowl, mix oil, brown and white sugar, eggs, vanilla, and pineapple.
4. Add dry ingredients to wet ingredients gradually and stir to combine.
5. Fold in grated carrots and optional nuts.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 40–45 minutes, or until a toothpick comes out clean.
8. Cool completely before frosting.
9. For frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then cream or milk to desired consistency.
10. Frost cooled cake and garnish with chopped pecans or decorative carrot candies if desired.
Notes
Add orange zest to the frosting for a fresh citrus twist.
This recipe makes about 24 cupcake-sized portions if using muffin tins.
Chill the cake before frosting for easier spreading and a clean finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 29g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg