Classic Carrot Cake Recipe

Ingredients

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp nutmeg
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 3 cups (300g) grated carrots
  • 1 cup (100g) chopped walnuts or pecans (optional)
  • ½ cup (120g) crushed pineapple, drained (optional)
  • 1 tsp vanilla extract

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (375g) powdered sugar
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Combine Wet Ingredients: In another large bowl, beat the granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Incorporate Dry and Wet Mixtures: Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
  5. Add Carrots & Extras: Gently fold in the grated carrots, nuts, and pineapple (if using).
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. Prepare the Frosting: Beat the cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, and salt, mixing until creamy.
  8. Assemble: Spread frosting over the first cake layer, then stack the second layer on top and frost the top and sides. Decorate with extra chopped nuts or shredded carrots, if desired.
  9. Serve and Enjoy: Slice and serve. Store leftovers in the fridge for up to 5 days.

Would you like to add any variations, like a spice blend or frosting alternatives? 😊

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