The best ever American Carrot Cake Recipe

Are you ready to indulge in a classic American dessert that never goes out of style? This American carrot cake is the perfect combination of moist, spiced layers with a creamy frosting that will leave you craving more.

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It’s not just an ordinary cake; it’s a celebration of flavors that effortlessly brings together sweet, earthy carrots and warm spices, making it a favorite in any American kitchen.

This American carrot cake recipe is easy to follow and perfect for any occasion, whether it’s a birthday, a family gathering, or just a delightful treat for yourself.

With each slice, you’ll experience tender crumbs that melt in your mouth and a rich cream cheese frosting that adds the ideal finishing touch.

Contents

The Ultimate American Carrot Cake

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This classic American carrot cake features a moist and flavorful base infused with cinnamon and nutmeg, complemented by shredded carrots. Topped with a luscious cream cheese frosting, it’s a delightful treat that’s both refreshing and satisfying.

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil

4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)
1 teaspoon baking powder
1 teaspoon baking soda

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, beat together the sugar, oil, and eggs until well combined. Add grated carrots and crushed pineapple, mixing until incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped nuts if desired.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.
Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake generously.