The Best Carrot Cake Recipe From Scratch
This carrot cake with pineapple is homemade from scratch. Its divine spicy flavor, deliciously moist crumble base, and velvety frosting makes it a top candidate to steal your heart tonight!
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Ingredients
Carrot Cake
- 2 ½ cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cardamom powder
- ½ teaspoon salt
- 1 teaspoon allspice
- 1 lb. freshly grated carrots
- ½ cup oil
- ½ cup yogurt
- 4 eggs
- 1 teaspoon Vanilla extract
- 1 cup granulated sugar
- 1 cup chopped pineapples
Cream cheese frosting
- 1 cup butter softned at room tempture
- 16 oz cream cheese softened at room temperature
- 2 cups powdered sugar sifted
- pinch of salt
- 1 teaspoon vanilla
Instructions
Carrot cake:
- In a bowl, sift flour, baking powder, baking soda, allspice, cinnamon powder, cardamom powder, and salt.
- In another bowl, cream together eggs, sugar, vanilla, yogurt, and oil. Mix until everything is well combined.
- Add grated carrots to dry sifted ingredients and use your hand to incorporate all the carrots with the flour.
- Add the wet ingredients to the carrot mixture and fold until everything is well incorporated.
- Lastly, add pineapple and fold again.
- Pour the batter evenly into the prepared cake pans. Use three 6’' cake pans or one large 9x13 cake pan.
- Bake at 350 Degrees F for 30-35 minutes or until a toothpick inserted comes out clean. Don’t over bake.
- Allow carrot cake to cool down and then transfer to a wire rack. Let carrot cake completely cool down before frosting and assembling.
Cream cheese frosting
- In a large bowl using a stand mixer or handheld mixer, beat butter for 1 minute and then add cream cheese and beat for 3 minutes on medium speed until smooth.
- Add sifted powder sugar, a pinch of salt, and vanilla, beat for three more minutes on medium speed until all combined and creamy.
- Lastly, add heavy cream if the frosting is too thick. Make sure frosting is soft and not runny.
- Store in the refrigerator for 30 minutes before assembling the cake.
Assemble and frost carrot cake:
- Use a cake leveler or a large serrated knife on your serving plate to level the cake.
- Cover the top of your cake with frosting. Add the second layer and add more frosting, then add the 3rd layer and more frosting.
- Spread the rest of the frosting all over the sides and top of the carrot cake. Decorate the top with piped cream cheese frosting.
- Refrigerate your carrot cake for an hour before slicing into it.
Video
Notes
This cake will make three 6 inch cakes or two 8 inch cakes. However, you can make it in a big 9x13 baking pan then spread cream cheese frosting on top.