Carrot Cake Recipe

Carrot Cake Recipe

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Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger  
  • 1/4 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrots
  • 1 cup chopped walnuts (optional)

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened  
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

Prepare the Cake:

  1. Preheat Oven: Set your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  3. Mix Wet Ingredients: In a large bowl, beat together the oil, sugar, eggs, and vanilla until smooth.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Add Carrots and Nuts: Stir in the grated carrots and chopped walnuts (if using).
  6. Bake: Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool: Let the cakes cool completely in the pans before frosting.

Prepare the Cream Cheese Frosting:

  1. Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth.
  2. Add Powdered Sugar: Gradually beat in the powdered sugar, one cup at a time, until the desired consistency is reached.
  3. Vanilla Extract: Beat in the vanilla extract.
  4. Frost the Cake: Once the cakes are completely cooled, frost the top and sides of the cake with the cream cheese frosting.

Tips:

  • Freshly Grated Carrots: Use freshly grated carrots for the best flavor and texture.
  • Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for easier mixing.
  • Don’t Overmix: Overmixing the batter can lead to a tough cake. Mix just until the ingredients are combined.
  • Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days.

Enjoy your homemade carrot cake!

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