Description
Carrot Cake: Tall, ultra-moist four-layer masterpiece with warm spices and creamy cream cheese frosting—perfect for birthdays, holidays, and every special occasion.
Ingredients
Scale
- For the cake:
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 1 ¼ cups vegetable oil
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- For the cream cheese frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat granulated sugar, brown sugar, and oil until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in grated carrots and crushed pineapple.
- Gradually mix dry ingredients into wet ingredients until just combined. Stir in chopped nuts.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat until light and fluffy.
- Level cake layers if needed. Frost between each layer, then frost the top and sides. Chill slightly before slicing for clean layers.
Notes
- Tip: Let all components cool completely before assembling to prevent sliding of layers.
- For extra flavor, toast the nuts lightly before adding to the batter.
- If you don’t have four pans, bake in batches and re-stack the layers or freeze them for later use.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes per layer
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: Approximately 600 kcal
- Sugar: Approximately 40–50 g
- Sodium: Approximately 250–350 mg
- Fat: Approximately 32 g
- Saturated Fat: Approximately 15 g
- Unsaturated Fat: Approximately 15 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 50 g
- Fiber: Approximately 2 g
- Protein: Approximately 7 g
- Cholesterol: Approximately 120–150 mg
Keywords: Carrot Cake, four-layer carrot cake, cream cheese frosting, moist spice cake, birthday cake, holiday dessert, pineapple, nuts, buttery frosting, layered cake