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Magnolia Bakery Carrot Cake Recipe
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Magnolia Bakery Carrot Cake

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 350kcal

Ingredients

For the Cake

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

For the Cream Cheese Frosting

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans.
  • In a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well blended.
  • Add the dry ingredients slowly to the wet mixture, ensuring a thorough and well-blended combination.
  • Gently incorporate the grated carrots, crushed pineapple, and chopped walnuts into the mixture (if using).
  • Divide the batter evenly between the prepared pans and bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer them to cooling racks.
  • While the cakes are cooling, prepare the cream cheese frosting by beating the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth.
  • Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer and then place the second cake layer on top. Spread frosting evenly over both the top and sides of the entire cake.