Easy recipe for carrot cake:
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Wet Ingredients: In another bowl, whisk together oil, applesauce, eggs, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in Carrots, Pineapple, and Nuts: Gently fold in the grated carrots, crushed pineapple, and nuts (if using) into the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Cream Cheese Frosting: In a large bowl, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
- Serve: Slice and enjoy your delicious and moist carrot cake!
Feel free to customize the recipe to your liking, and enjoy this classic treat!