🧾 Ingredients (9-inch cake or 12 cupcakes)
Cake:
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2 cups all-purpose flour
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2 tsp baking powder
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1 ½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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½ tsp salt
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1 ½ cups granulated sugar
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1 cup vegetable oil
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4 large eggs
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2 tsp vanilla extract
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3 cups grated carrots (about 4 medium carrots)
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1 cup chopped walnuts or pecans (optional)
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½ cup crushed pineapple, drained (optional, adds moisture)
Cream Cheese Frosting:
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8 oz (225 g) cream cheese, softened
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½ cup unsalted butter, softened
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3-4 cups powdered sugar
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1 tsp vanilla extract
👩🍳 Instructions
1. Prepare the cake
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, beat sugar, oil, eggs, and vanilla until smooth.
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Gradually mix in dry ingredients.
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Fold in grated carrots, nuts, and pineapple (if using).
2. Bake the cake
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Divide batter evenly between the two prepared pans.
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Bake 25-30 minutes (cupcakes: 18-20 minutes) or until a toothpick comes out clean.
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Cool completely before frosting.
3. Make the frosting
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Beat cream cheese and butter until creamy.
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Gradually add powdered sugar until desired sweetness and consistency.
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Stir in vanilla.
4. Assemble
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Frost the cooled cakes (or cupcakes) with cream cheese frosting.
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Optional: Sprinkle chopped nuts or shredded coconut on top for decoration.
🌟 Tips & Variations
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Spices: Add a pinch of cloves or ginger for extra warmth.
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Moisture boost: Use yogurt or applesauce instead of part of the oil.
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Gluten-free version: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
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Mini cakes: Bake in a 9×13-inch pan for sheet cake style, adjust baking time to 35-40 minutes.
This carrot cake is moist, spiced, and perfectly complemented by rich cream cheese frosting—ideal for birthdays, holidays, or cozy dessert moments.
I can also give you a no-cream-cheese frosting version that’s lighter and still delicious if you want. Do you want me to provide that?
