Carrot Cake Recipe
This moist and spiced carrot cake is a classic dessert loved by everyone. Topped with creamy cream cheese frosting, it’s perfect for any occasion!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (200g) grated carrots (about 3 medium carrots)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
- 1/2 cup (75g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (250g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans or a 9×13-inch (23x33cm) baking pan.
2. Prepare the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins (if using).
3. Bake the Cake:
- Divide the batter evenly between the prepared cake pans, or pour it into the 9×13-inch pan. Smooth the top with a spatula.
- Bake for 25–30 minutes (for round pans) or 35–40 minutes (for a single pan), or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined and fluffy. Stir in the vanilla extract.
5. Assemble the Cake:
- If making a layer cake, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- For a single-layer cake, simply spread the frosting evenly over the top.
6. Decorate and Serve:
- Garnish with additional chopped nuts, grated carrots, or a light dusting of cinnamon if desired.
- Slice and enjoy!
Tips:
- Make Ahead: The cake can be baked a day in advance and stored, unfrosted, in an airtight container. Frost just before serving.
- Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freezing: You can freeze the unfrosted cake layers for up to 2 months. Thaw in the fridge before frosting.
Enjoy this timeless carrot cake—it’s sure to be a crowd-pleaser! 🥕✨