Moist Carrot Cake with Cream Cheese Frosting
A perfectly spiced, incredibly moist carrot cake loaded with grated carrots, crushed pineapple, and toasted walnuts. Finished with a thick layer of tangy cream cheese frosting, this crowd-pleaser is a staple for birthdays and gatherings.
Ingredients
- 13 cups all-purpose flour
- 22 cups granulated sugar
- 32 teaspoons baking soda
- 42 teaspoons ground cinnamon
- 51/2 teaspoon ground nutmeg
- 61/2 teaspoon salt
- 71 1/2 cups vegetable oil
- 85 large eggs
- 93 cups finely grated carrots
- 101 cup crushed pineapple, drained
- 111 cup chopped walnuts
- 122 teaspoons vanilla extract
- 13For the frosting: 16 oz cream cheese, softened
- 141/2 cup unsalted butter, softened
- 154 cups powdered sugar
- 161 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the oil, eggs, and vanilla. Beat until well mixed.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated carrots, crushed pineapple, and walnuts.
Divide the batter evenly between the prepared pans.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 15 minutes, then invert onto wire racks to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until creamy.
Frost the cooled cake layers generously. Garnish with additional chopped walnuts if desired.