Description
A delicious and moist carrot cake with cream cheese frosting, famously known as the ‘divorce’ carrot cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 6 medium carrots)
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, mix the vegetable oil and eggs until fully blended. Stir in the grated carrots, crushed pineapple, and vanilla extract. If you’re adding nuts or raisins, toss them in now.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Tap them lightly on the counter to release any air bubbles.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and stir in the vanilla extract. Adjust consistency with milk if needed.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Slice and serve the Divorce Carrot Cake, and enjoy!
Notes
- Ensure all ingredients are at room temperature for best results.
- Store any leftovers in an airtight container in the refrigerator.
- This cake can be made a day in advance and tastes even better the next day.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: divorce carrot cake, carrot cake recipe, cream cheese frosting