Ultimate Carrot Cake for Christmas
This festive carrot cake combines the sweetness of carrots and pineapple with warm holiday spices, topped with creamy frosting. Perfect for Christmas gatherings, this moist and flavorful dessert will delight your family and friends.
Equipment
- Mixing Bowls
- Whisk
- Two 9-inch Cake Pans
- Spatula
- Oven
- Wire rack
Ingredients
Cake Ingredients
- 2 cups grated carrots
- 1 cup sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans optional
Frosting
- cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix grated carrots, sugar, and vegetable oil until well combined.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in crushed pineapple and optional nuts.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting and decorate as desired before serving.
Notes
Use drained pineapple to prevent excess moisture. For extra flavor, add a pinch of ginger or a splash of vanilla extract. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.