This classic carrot cake is moist, perfectly spiced, and topped with a rich cream cheese frosting. It’s a delightful treat for any occasion.

Units Scale

For the cake:

For the cream cheese frosting:

Cook Mode Prevent your screen from going dark

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Mix wet ingredients: In a large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots, nuts (if using), and crushed pineapple.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract and a pinch of salt.
Assemble the cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.

For extra flavor, consider adding ½ cup of sweetened shredded coconut or raisins to the batter.
Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.