Name: Classic Carrot Cake
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: One two-layer 9-inch cake
Ingredients: 2 cup all-purpose flour; 1 1/2 cup granulated sugar; 2 tsp baking soda; 2 tsp ground cinnamon; 1 tsp kosher salt; 4 large eggs; 1 cup neutral oil; 3 cup finely grated carrot; 1 cup crushed pineapple, well drained; 1 cup chopped walnuts or pecans, optional; 8 oz cream cheese, softened; 4 tbsp unsalted butter, softened; 3 cup powdered sugar; 1 tsp vanilla extract

Referenced recipes

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Recipe

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Make

Prep: 35 min
Cook: 35 min
Total: 1 hr 10 min
Makes

Ingredients

Required equipment

Two 9-inch cake pans
Stand mixer or hand mixer
Large mixing bowls
Box grater

Method

Heat the oven to 350°F. Grease and line two cake pans. Whisk flour, sugar, baking soda, cinnamon, and salt.
Whisk eggs and oil, then fold in dry ingredients, carrot, pineapple, and nuts. Divide between pans and bake until a tester is clean, 30–38 minutes.
Cool completely. Beat cream cheese and butter smooth, then beat in powdered sugar and vanilla on low until fluffy.
Fill and frost the layers. Refrigerate until set, then temper briefly before serving.

Notes

Because of the cream-cheese frosting, keep the finished cake refrigerated.

Related recipes and techniques

These are extensions, technique comparisons, or serving relationships; the complete recipe above remains usable as written.

For another moist produce-based bake, see Classic Banana Bread.
For a simpler single-pan celebration cake, see One-Bowl Chocolate Cake.

Related recipes

Not referenced by this one — just about some of the same things.