There’s something magical about a perfect carrot cake — moist layers, warm spices, and that irresistible cream cheese frosting. It’s cozy, nostalgic, and always a crowd-pleaser.
**Ingredients**
**For the Cake:**
* 1½ cups all-purpose flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1 tsp cinnamon
* ½ tsp nutmeg
* ½ tsp salt
* ¾ cup sugar
* ½ cup brown sugar
* ¾ cup vegetable oil
* 3 large eggs
* 2 cups grated carrots
* ½ cup crushed pineapple, drained (optional)
* ½ cup chopped walnuts or pecans (optional)
**For the Frosting:**
* 200g cream cheese, softened
* ¼ cup butter, softened
* 1½ cups powdered sugar
* 1 tsp vanilla extract
**Instructions**
1. **Preheat** oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2. **Mix dry ingredients:** Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. **Whisk wet ingredients:** In another bowl, whisk sugars, oil, and eggs until smooth.
4. **Combine:** Stir in carrots, pineapple, and nuts, then fold in the dry mixture.
5. **Bake:** Pour batter into pan and bake 30–35 minutes until a toothpick comes out clean. Cool completely.
6. **Make frosting:** Beat cream cheese and butter until creamy. Add vanilla and sugar; whip until smooth.
7. **Frost:** Spread over the cooled cake and chill 20 minutes before slicing.
**Tips**
* Don’t overmix the batter — it keeps the cake tender.
* For extra flavor, toast the nuts lightly before adding.
* Add orange zest for a bright twist.
**Conclusion**
Moist, spiced, and beautifully balanced, this classic carrot cake never fails to impress — a slice of comfort that feels like home in every bite.
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