
This Carrot Cake is the ultimate treat for any occasion. Moist, tender, and packed with fresh grated carrots, it’s topped with a creamy cream cheese frosting that perfectly complements the spiced cake. With the perfect balance of flavors, this recipe is sure to become a favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 4 large carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper) to ensure easy removal.
2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Beat Wet Ingredients
- In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until the mixture is smooth and light in color, about 2-3 minutes.
- Add the oil and vanilla extract, and mix until well combined.
4. Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing.
5. Add Carrots and Mix-ins
- Gently fold in the grated carrots and, if desired, the walnuts, coconut, and raisins.
6. Bake the Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
8. Make the Cream Cheese Frosting
- While the cakes are cooling, make the frosting. Beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth. Add the vanilla extract and a pinch of salt, and beat until fluffy.
9. Frost the Cake
- Once the cakes have cooled completely, spread a layer of frosting on top of the first cake. Place the second cake on top and frost the top and sides with the remaining frosting.
- Garnish with extra walnuts or shredded coconut, if desired.
Nutritional Info (Per Serving, Makes 12 servings)
- Calories: ~450
- Carbs: ~55g
- Protein: ~4g
- Fat: ~25g
Tips & Variations
🥕 Grating the Carrots: Use a box grater or food processor to finely grate the carrots, which will make the cake extra moist.
🌰 Nuts & Dried Fruit: Add raisins, walnuts, or pecans for extra texture and flavor.
🍫 Chocolate Lovers: Add chocolate chips to the batter for a decadent twist.
🍋 Lemon Zest: For a slight citrusy kick, add 1 tablespoon of lemon zest to the batter.
Storage
- Refrigerate leftover cake in an airtight container for up to 5 days.
- The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
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