Carrot Cake Recipe Learn under Expert Guide 

Carrot cake is my favorite dessert. Sweet, spicy cake and thick cream cheese frosting are enticing, while grated carrots and pineapple lend a healthy, satisfying texture.  

– 2 cups all-purpose flour – 2 teaspoon baking soda – 1 teaspoon salt – 2 teaspoon cinnamon  – 1½ cups sugar – 4 large egg – 1 cup vegetable oil – 3 cups carrot – ¾ cup walnuts  – ¾ cup raisin – 8 ounces pineapple  – 12 ounces cream cheese – ½ cup butter – 1 teaspoon vanilla extract – 3 cups confectioners sugar



Cut two parchment paper circles to fit each pan and spray with cooking spray. Also coat the pan sides with cooking spray. 


Mix flour, baking soda, salt, and cinnamon in a large bowl. Combine sugar, eggs, and vegetable oil in another bowl.


Carrot cake making process photos. Fold the wet and dry ingredients together until fully incorporated. Carrot cake making process photos.


Carrot cake making process photos. Equally fill the two pans with batter. Bake until toothpick inserted in center comes out clean, 40–45 minutes. 


Cool the cake in the pans for 30 minutes, then transfer it to a cooling rack or cutting board to finish cooling. Carrot cake making process photos.


Beat cream cheese and butter in a mixer bowl, then add vanilla extract and confectioners sugar and beat until smooth. 


Carrot cake making process photos. Begin by placing one cake layer on a serving tray. Spread 1½ cups of cream cheese frosting evenly over the cake layer. 



Spread cream cheese frosting on the cake top and sides using a spatula. Carrot cake making process photos. Keep chilled until serving.

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