Ingredients for the Carrot Cake:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil (or canola oil)
- 2 tsp vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (227g) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
For the Carrot Cake:
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles for easy removal. -
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. -
Mix Wet Ingredients:
In a large mixing bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well combined. -
Add the Carrots:
Stir in the grated carrots, mixing until evenly distributed. You can use a box grater or a food processor to grate the carrots finely. -
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or whisk until just combined. Be careful not to overmix. -
Add Optional Ingredients:
If you’re using nuts and/or raisins, fold them into the batter now. -
Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. -
Cool the Cakes:
Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
For the Cream Cheese Frosting:
-
Beat the Cream Cheese and Butter:
In a large mixing bowl, beat the softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy. -
Add the Powdered Sugar:
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed. -
Finish the Frosting:
Add the vanilla extract and a pinch of salt, and beat until the frosting is smooth, fluffy, and easy to spread.
Assemble the Cake:
-
Frost the Cake:
Place one layer of the cooled carrot cake on a serving platter. Spread a generous amount of cream cheese frosting on top. -
Add the Second Layer:
Place the second cake layer on top, pressing down gently. Frost the top and sides of the entire cake with the remaining cream cheese frosting. -
Decorate:
For an extra touch, you can sprinkle chopped walnuts or pecans on top of the cake and around the sides. You could also add some shredded coconut or even decorative carrot ribbons.
Pro Tips for the Perfect Carrot Cake:
- Grating the Carrots: Grate the carrots finely for a smooth texture in the cake. Avoid pre-packaged grated carrots as they’re often too thick and dry.
- Use Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature to ensure smooth batter and frosting.
- Moisture Tip: The oil helps keep the cake moist. Don’t substitute it with butter in the cake batter for the same texture.
- Make-Ahead: You can bake the cakes a day or two in advance. Just wrap them tightly in plastic wrap and store at room temperature. Frost just before serving.
- Spices: Feel free to adjust the spices according to your taste. If you love a more pronounced cinnamon flavor, feel free to add more. Some people even add a dash of ginger!
Storage:
- At Room Temperature: The frosted cake will stay fresh for up to 2 days at room temperature (as long as it’s covered).
- In the Fridge: If you’re storing leftovers, keep the cake in the fridge, and it will last for about 4-5 days. Be sure to cover it with plastic wrap or in an airtight container to prevent it from drying out.
- Freezing: If you want to freeze the cake, you can wrap the cake layers tightly in plastic wrap and foil, and freeze them for up to 3 months. For frosting, it’s best to freeze it separately. Thaw the cake and frosting before assembling.
Enjoy your Classic Carrot Cake with Cream Cheese Frosting! This cake is the perfect combination of sweet, spiced, and creamy—perfect for any occasion or simply as a treat to enjoy with a cup of coffee or tea.