Name: Classic Carrot Cake With Cream Cheese Frosting
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground nutmeg; 1 teaspoon salt; 1.25 cups vegetable oil; 1 cup granulated sugar; 1 cup light brown sugar, packed; 4 egg, room temperature; 2 teaspoons vanilla extract; 3 cups carrot, finely grated; 8 ounces crushed pineapple, well drained; 1 cup walnut, toasted and chopped; 8 ounces cream cheese, softened; 0.5 cup unsalted butter, softened; 3.5 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 0.125 teaspoon salt

Ready in: 1h 15 mins

Serves: 12 servings

Ingredients: 15

This is a moist, warmly spiced carrot cake baked in a 9x13-inch pan and finished with cream cheese frosting. Finely grated carrots, walnuts, and a small amount of drained crushed pineapple give the cake the tender texture home cooks expect from classic carrot cake without making it heavy.

Ingredients

Cake
2	cups all-purpose flour
2	teaspoons baking soda
1	teaspoon baking powder
2	teaspoons ground cinnamon
¹⁄₂	teaspoon ground ginger
¹⁄₄	teaspoon ground nutmeg
1	teaspoon salt
1 ¹⁄₄	cups vegetable oil
1	cup granulated sugar
1	cup light brown sugar, packed
4	egg, room temperature
2	teaspoons vanilla extract
3	cups carrot, finely grated
8	ounces crushed pineapple, well drained
1	cup walnut, toasted and chopped
Cream Cheese Frosting
8	ounces cream cheese, softened
¹⁄₂	cup unsalted butter, softened
3 ¹⁄₂	cups powdered sugar, sifted
1	teaspoon vanilla extract
¹⁄₈	teaspoon salt

Instructions

1.	Heat the oven to 350°F and grease a 9x13-inch baking pan.
2.	Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
3.	Whisk the oil, granulated sugar, brown sugar, eggs, and vanilla in a large bowl until smooth and glossy.
4.	Stir the dry ingredients into the oil mixture just until no dry flour remains.
5.	Fold in the grated carrots, drained pineapple, and walnuts until evenly distributed.
6.	Spread the batter evenly in the prepared pan and smooth the top.
7.	Bake for 40 to 45 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with only moist crumbs.
8.	Cool the cake completely in the pan on a wire rack before frosting.
9.	Beat the cream cheese and butter together until smooth and creamy.
10.	Beat in the powdered sugar, vanilla, and salt on low speed, then increase the speed and beat until fluffy.
11.	Spread the frosting over the cooled cake and cut into 12 pieces.