Moist Homemade Carrot Cake Recipe with Cream Cheese Frosting

Cake:

• 2 ½ cups (300 g) all-purpose flour
• 1 ¼ tsp baking powder
• 1 tsp baking soda
• 1 ¼ tsp ground cinnamon
• ½ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt
• 1 lb (454 g) carrots, shredded (about 3 cups)
• 1 ½ cups (300 g) granulated sugar
• ½ cup (100 g) brown sugar, gently packed
• 4 large eggs
• 1 cup (237 ml) oil (vegetable or canola)
• 8 oz (227 g) canned crushed pineapple with juices (do NOT drain)

The BEST Cream Cheese Frosting:

• 16 oz (452 g) block-style cream cheese (two 8-oz blocks), cold
• 1 cup (226 g) unsalted butter (2 sticks), room temperature
• 2 cups (240 g) powdered sugar
• 2 tsp vanilla extract

• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
• Peel the carrots if desired, trim ends, and shred by hand or in a food processor.
• In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, and eggs on medium-high until combined.
• Reduce speed to medium and add oil in a slow, steady stream while mixing. Increase speed and beat until the batter lightens in color.
• Add crushed pineapple (with juices) and shredded carrots; mix until incorporated.
• Fold in the dry ingredients by hand just until no streaks of flour remain; avoid over-mixing.
• Divide batter evenly between prepared pans and bake until a toothpick inserted in the center comes out clean. Begin checking at 30 minutes; total bake time may be up to 45 minutes.
• Let cakes cool in the pans for about 10 minutes, then invert onto a cooling rack and cool completely. (Optional: double wrap and freeze briefly to make frosting easier without crumbs.)
• Make the cream cheese frosting: place cream cheese in a large bowl and beat until smooth.
• Gradually add butter, 2 tablespoons at a time, beating until smooth and combined.
• Add powdered sugar and vanilla all at once and blend until smooth. Avoid over-beating; if frosting becomes too soft, chill briefly to firm up.
• Frost the cooled cakes as desired. Store the finished cake covered in the refrigerator.

• Can be baked in a 9×13-inch pan; bake time may increase 5–10 minutes. Keep the cake in the pan to cool completely and halve the frosting recipe.
• If you prefer no pineapple, substitute an equal amount (8 oz) of oil or applesauce.

Recipe adapted from Mel’s Kitchen Cafe