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Cinnamon Carrot Cake

Cinnamon Carrot Cake: The Ultimate Moist & Flavorful Recipe

Indulge in the perfect Cinnamon Carrot Cake with moist layers and rich cinnamon cream icing. Easy to make and ideal for any occasion. Bake today!
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Prep Time: 20 minutes
Cook Time: 40 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 12 people
Calories: 350kcal
Cost: $15

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • 9x13-inch Baking Pan
  • Electric Mixer

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup crushed pineapple (optional, drained)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x13-inch baking pan.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, whisk the oil, eggs, grated carrots, crushed pineapple, and vanilla extract until smooth.
  • Gradually pour the wet mixture into the dry ingredients, stirring gently until combined. Fold in nuts if using.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
  • In a mixing bowl, beat the softened cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla extract, and cinnamon. Add milk as needed for consistency.
  • Spread the icing generously over the cooled cake.

Notes

For a gluten-free option, swap all-purpose flour with almond or oat flour. You can use coconut oil instead of vegetable oil for a tropical twist. Feel free to replace nuts with dried cranberries or raisins if preferred. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze slices for up to 3 months. Enjoy warmed or at room temperature!

Nutrition

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 100mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3000IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg
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