Carrot Cake Recipe

Carrot cake is a delicious treat that combines the sweetness of carrots with warm spices. It’s a favorite dessert for many and is perfect for any celebration or just a cozy day at home. Topped with creamy frosting, it’s hard to resist a slice!

Why Make This Recipe

This carrot cake recipe is not only tasty but also easy to make. With simple ingredients that you can find in your kitchen, you can whip up this delightful cake in no time. The moist texture and rich flavor make it a hit at parties, birthdays, or family gatherings. Plus, it’s a great way to sneak some veggies into your dessert!

How to Make Carrot Cake

Ingredients

2 cups (250g) all-purpose flour
2 tsp baking powder
1 1⁄2 tsp baking soda
1 1⁄2 tsp ground cinnamon
1⁄2 tsp ground nutmeg
1/4 tsp salt
4 large eggs
1 1⁄2 cups (300g) granulated sugar
1/2 cup (120ml) vegetable oil
1 tsp vanilla extract
2 cups (250g) grated carrots
1/2 cup (50g) chopped walnuts or pecans (optional)
1/2 cup (50g) raisins (optional)

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
4 cups (500g) powdered sugar
1 tsp vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk the eggs, granulated sugar, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until fully incorporated.
Beat in the vanilla extract until smooth and fluffy.
Assemble the Cake: Once the cakes have cooled, spread a layer of cream cheese frosting over the top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, decorate with additional chopped nuts or carrot decorations.
Slice and serve chilled or at room temperature.

How to Serve Carrot Cake

Carrot cake is wonderful to serve at room temperature or chilled. You can enjoy it plain or add a scoop of vanilla ice cream for a special treat. Pair it with a cup of coffee or tea for a cozy afternoon snack!

How to Store Carrot Cake

Store any leftover carrot cake in an airtight container in the refrigerator. It will stay fresh for up to a week. You can also freeze the cake for longer storage. Just wrap it tightly and store it in the freezer for up to three months.

Tips to Make Carrot Cake

Make sure to grate the carrots finely for an even texture.
For extra moisture, you can add crushed pineapple (drained) to the batter.
Toast the nuts before adding them to enhance their flavor.
Allow the cake to cool completely before frosting to prevent the frosting from melting.

Variation

You can add different add-ins to your carrot cake, like coconut or diced pineapple. You can also try substituting the nuts with chocolate chips for a sweeter twist!

FAQs

Can I make this cake without nuts?
Yes, you can omit the nuts if you prefer a nut-free cake.
Can I use whole wheat flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier option.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Enjoy baking your delicious carrot cake!

Carrot Cake

Author: krmibk110
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delicious carrot cake combining the sweetness of carrots with warm spices, topped with creamy frosting.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk the eggs, granulated sugar, oil, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the grated carrots, walnuts, and raisins (if using).
Divide the batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, until fully incorporated.
Beat in the vanilla extract until smooth and fluffy.
Once the cakes have cooled, spread a layer of cream cheese frosting over the top of one cake layer.
Place the second cake layer on top and frost the top and sides of the entire cake.
If desired, decorate with additional chopped nuts or carrot decorations. Slice and serve chilled or at room temperature.

Notes

Make sure to grate the carrots finely for an even texture. Optional: Add crushed pineapple for extra moisture. Toast the nuts for enhanced flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 30g
Sodium: 250mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg

Keywords: carrot cake, dessert, baking, cream cheese frosting, celebration cake

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Carrot Cake Recipe