This Easy Carrot Cake recipe is fluffy, moist, and has the perfect balance of sweet and spice. It is a classic recipe that is quick to make and topped with the best whipped cream cheese frosting!
Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan and set aside.
Shred carrots on large holes of box grater. Gather the shredded carrot into paper towels and squeeze over the sink, to remove excess moisture. Set aside.
In a mixing bowl combine the flour, spices, salt, baking soda and baking powder.
In a separate large mixing bowl combine the eggs, crushed pineapple, oil, milk, vanilla, and sugar and stir well to combine. Stir in carrots.
Stir in the dry ingredients, mixing just until combined. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Cool cake completely before frosting.
For the frosting, beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.
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Notes
Make Ahead Instructions: This cake can be made a few hours ahead of time and kept in the fridge until ready to serve.Freezing Instructions: This simple carrot cake can be frozen after baking, before frosting. Wrap it tightly in plastic wrap and then tinfoil and freeze for up to 2 months. Let thaw in the refrigerator before serving. To freeze carrot cake with frosting, use regular cream cheese frosting (without whipped cream in it).Layered Carrot CakeCupcakes: Line muffin pans with cupcake lines and fill ¾ full with batter. Bake cupcakes for about 18-25 minutes. Makes about 30 cupcakes cupcakes.Pineapple Substitute: The Crushed Pineapple adds a lot of moistness and sweet flavor to the cake, but you could use applesauce as a substitute.