Carrot Cake is a classic, moist dessert that’s full of flavor from the carrots, spices, and often topped with a rich cream cheese frosting. This recipe will guide you through making a delicious homemade carrot cake that’s perfect for any occasion!
Carrot Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil (or canola oil)
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup crushed pineapple, drained (optional, for extra moisture)
- 1/2 cup chopped walnuts or pecans (optional, for added texture)
- 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
- 1 teaspoon 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 one 9×13-inch baking pan) or line them with parchment paper.
2. Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Mix the wet ingredients:
- In a large bowl, beat the eggs and sugar together using an electric mixer or a whisk until the mixture is light and fluffy (about 2 minutes).
- Add the oil, milk, and vanilla extract, and continue to mix until smooth.
4. Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, pineapple (if using), nuts, and raisins until evenly distributed.
5. Bake the cake:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- If using a 9×13-inch pan, bake for 35-40 minutes.
- Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
6. Make the cream cheese frosting:
- While the cake cools, make the frosting. Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, a little at a time, and beat until the frosting is smooth and fluffy.
- Add the vanilla extract and a pinch of salt and mix until combined.
7. Assemble the cake:
- Once the cakes have completely cooled, place one cake layer on a serving plate or cake stand.
- Spread a generous layer of cream cheese frosting on top.
- Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Optionally, sprinkle additional chopped nuts on top of the frosting for decoration.
8. Serve:
- Slice and serve the carrot cake immediately, or refrigerate for later. It’s best when allowed to set for about 30 minutes before serving to let the flavors meld together.
Tips:
- Storage: Carrot cake can be stored in an airtight container in the refrigerator for up to 4-5 days. It’s even better the next day after the flavors have had time to develop.
- Make it in advance: You can make the cake layers and frosting a day ahead, then assemble and serve when ready.
- Add-ins: Feel free to experiment by adding other ingredients like shredded coconut, or swapping raisins with dried cranberries for a different twist.
This Carrot Cake is light, moist, and full of rich flavor. Topped with luscious cream cheese frosting, it’s the perfect dessert for birthdays, holidays, or any special occasion! Enjoy!