This classic Homemade Carrot Cake Recipe is filled with shredded carrots, juicy pineapple and studded with pecans, then topped it with the very best (and super simple) cream cheese frosting, for the ultimate carrot cake experience!

Homemade Carrot Cake Recipe

Prep Time: 15 mins

Cook Time: 45 mins

Chill Time: 1 hr

Total Time: 2 hrs

Ingredients

• 4 large eggs
• 1 1/4 cup vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 tsp vanilla extract
• 2 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 3 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans

Cream Cheese Frosting:

• 1/2 cup salted butter, softened
• 8 oz. cream cheese, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• extra chopped pecans for garnish, optional

Instructions

1. Preheat oven to 350 degrees F. Lightly coat a 9×13″ cake pan with baking spray (the kind with flour in it) and set aside.
2. In a large mixing bowl beat the eggs, vegetable oil, white sugar and brown sugar until light in color.
3. Add in flour, baking soda, baking powder, cinnamon, salt and nutmeg, mix until combined, about 2 to 3 minutes. Add the grated carrots and pineapple and stir until fully incorporated. Fold in the pecans. Pour batter into prepared pan and bake for 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool completely.

Cream Cheese Frosting:

1. Combine the butter and cream cheese in a large bowl and mix until fully combined and fluffy. Add the powdered sugar and vanilla and beat until smooth and creamy.
2. Frost cooled cake with frosting and sprinkle the top with extra pecans if desired. Enjoy!

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