Here’s a delicious carrot cake recipe that’s moist, flavorful, and topped with a creamy cream cheese frosting—perfect for any occasion!
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (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. Prepare the Oven and Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Prepare the Wet Ingredients:
- In a large bowl, beat the eggs, granulated sugar, and brown sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the oil and vanilla extract, and continue mixing until well combined.
4. Combine Dry and Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Stir in the grated carrots, crushed pineapple (if using), and chopped nuts (if using).
5. Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. 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, 1/2 cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and continue beating until the frosting is fluffy and smooth.
7. Assemble the Cake:
- Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
- Spread a generous amount of cream cheese frosting over the top.
- Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining frosting.
- Optional: Garnish with extra chopped walnuts or pecans on top and around the sides of the cake.
8. Serve:
- Slice and enjoy this moist, flavorful carrot cake!
Tips:
- Grate the carrots finely to ensure they mix well into the batter and create a smooth texture.
- Optional add-ins: For more flavor, you can add raisins, shredded coconut, or other spices like allspice or ginger.
- Cake storage: Store any leftover cake in the refrigerator for up to 4 days.
This classic carrot cake with cream cheese frosting is sure to be a hit at your next gathering—it’s the perfect balance of sweetness, spice, and creaminess!