Here’s a classic carrot cake recipe that’s moist, flavorful, and topped with a delicious cream cheese frosting.
Carrot Cake
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (100g) chopped walnuts or pecans (optional)
- 1 cup (100g) shredded coconut (optional)
- ½ cup (100g) crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
2. Mix the dry ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Combine wet ingredients:
In another bowl, whisk together the vegetable oil, eggs, and vanilla extract.
4. Mix wet and dry ingredients:
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the carrots and extras:
Gently fold in the grated carrots, and if using, the chopped nuts, shredded coconut, and crushed pineapple.
6. Bake the cake:
Pour the batter into the prepared pan(s). Bake for 30-35 minutes if using round pans, or 40-45 minutes if using a 9×13-inch pan, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pans for about 10 minutes, then remove from the pans and allow it to cool completely on a wire rack.
7. Prepare the frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
8. Frost the cake:
Once the cake is completely cooled, frost the top of the bottom layer (if using round pans), place the second layer on top, and then frost the top and sides. If you’re using a 9×13-inch pan, simply frost the top.
9. Serve and enjoy:
Slice and serve the cake. Store any leftovers in the refrigerator.
Feel free to add your own twist to this recipe, like a sprinkle of extra cinnamon or a handful of raisins. Enjoy your baking!
