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Carrot Cake Casserole

Carrot Cake Casserole

Carrot Cake Casserole is a simplified version of traditional carrot cake, combining all the beloved flavors into a single, easy-to-make casserole. It's perfect for family gatherings, serving as a dessert, breakfast treat, or brunch centerpiece.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8-10 servings servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamo
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups shredded carrots
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped pecans or walnuts
  • 8 ounces cream cheese (softened)
  • ¼ cup unsalted butter (softened)
  • 3 cups powdered sugar

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish thoroughly.
  2. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat together oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Fold in shredded carrots, drained pineapple, and chopped nuts.
  6. Transfer the batter to the prepared baking dish and spread it evenly.
  7. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
  8. While the casserole bakes, prepare the cream cheese topping by beating cream cheese and butter until fluffy, then gradually add powdered sugar.
  9. Let the casserole cool for about 15 minutes, then spread the cream cheese topping over it.
  10. Allow the casserole to cool completely before serving, or serve warm.

Notes

Use freshly shredded carrots for better texture. Drain pineapple thoroughly to avoid excess moisture. Bring eggs to room temperature before mixing.