Carrot cake is a timeless dessert that combines the earthy sweetness of carrots with warm spices, creating a moist and flavorful treat. This cake is beloved for its rich texture, subtle spice, and the natural sweetness of the carrots, making it a popular choice for special occasions and everyday indulgence. Whether you’re a seasoned baker or a beginner, this carrot cake recipe is easy to follow and promises delicious results.
Ingredients List:
- For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple, drained (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Instructions:
- Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Blend Wet Ingredients:
- In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat with an electric mixer until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in Carrots and Nuts:
- Gently fold in the grated carrots, chopped walnuts, and crushed pineapple (if using) until evenly distributed.
- Bake the Cakes:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare 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, beating until the frosting is smooth and fluffy.
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- For an extra touch, garnish the cake with additional chopped walnuts or a sprinkle of cinnamon.
Tips and Variations:
- For a Lighter Cake: Replace half the oil with unsweetened applesauce.
- Add More Flavor: Mix in raisins or shredded coconut for additional texture and taste.
- Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Zesty Touch: Add a teaspoon of orange zest to the batter for a citrusy twist.
Nutritional Information:
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 450
- Total Fat: 24g
- Saturated Fat: 7g
- Cholesterol: 80mg
- Sodium: 320mg
- Total Carbohydrates: 55g
- Dietary Fiber: 2g
- Sugars: 40g
- Protein: 5g
Storage and Reheating Instructions:
- Storage: Store the carrot cake in an airtight container in the refrigerator for up to 5 days.
- Reheating: Bring slices to room temperature before serving, or warm them slightly in the microwave for a few seconds to enjoy a freshly-baked taste.
Serving Suggestions:
- Pair this carrot cake with a scoop of vanilla ice cream or a dollop of whipped cream.
- Serve with a hot cup of tea or coffee for a delightful afternoon treat.
Frequently Asked Questions:
- Can I make this carrot cake ahead of time?
- Yes, you can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake the next day.
- How do I ensure my carrot cake is moist?
- Using oil instead of butter and adding crushed pineapple help keep the cake moist. Be careful not to overbake it.
- Can I freeze carrot cake?
- Yes, carrot cake freezes well. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
- Related Recipes: Try our Vegan Chocolate Avocado Cake Recipe and Irresistible Baked Oats Recipe for more delicious dessert ideas.
- Baking Tips: Learn how to perfectly measure flour for consistent baking results.
We hope you enjoy this classic carrot cake recipe! If you try it, please leave a comment below and let us know how it turned out. Don’t forget to share this recipe with friends and family, and follow us for more delicious baking ideas.