Classic Carrot Cake Recipe
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup packed light brown sugar
- 1 ¼ cups vegetable oil (or melted coconut oil)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for a thinner frosting)
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles to ensure easy removal.
- Prepare the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
- Mix the wet ingredients: In another large bowl, beat the granulated sugar, brown sugar, and oil together until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing, as this can make the cake dense. Fold in the grated carrots, crushed pineapple, nuts, and raisins, if using.
- Bake the cake: Evenly divide the batter between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and mix until smooth. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. For a classic look, use a spatula to create swirls in the frosting.
- Decorate (optional): Garnish the top of the cake with additional chopped nuts, grated carrots, or pineapple slices. You can also pipe decorative patterns with the remaining frosting for a professional finish.
- Serve and enjoy: Slice the cake and serve. This moist, flavorful carrot cake pairs perfectly with a hot cup of tea or coffee.
This carrot cake is moist, spiced just right, and topped with a rich cream cheese frosting. Perfect for birthdays, holidays, or anytime you crave a sweet treat.
