A moist and flavorful carrot cake, packed with shredded carrots, warm spices, and topped with a tangy cream cheese frosting.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger (optional)
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (packed)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Cake:
- Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger (if using), and salt.
- Combine Wet Ingredients: In a separate large bowl, whisk together the sugar and vegetable oil until well combined. Add the eggs one at a time, whisking after each addition.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Carrots and Nuts/Raisins: Stir in the grated carrots, walnuts/pecans (if using), and raisins (if using) until evenly distributed.
- Bake: Pour the batter into the prepared pan(s) and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan(s) for 10 minutes before inverting onto a wire rack to cool completely.
Cream Cheese Frosting:
- Cream Butter and Cream Cheese: In a large bowl, using an electric mixer, beat the softened cream cheese and butter until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then, increase the speed to medium and beat until smooth.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt. Beat until well combined.
- Frost the Cake: Once the cake is completely cooled, frost it with the cream cheese frosting.
Optional Garnishes:
- Sprinkle with chopped walnuts or pecans.
- Decorate with carrot curls.
Tips for Success:
- Use freshly grated carrots for the best flavor and texture.
- Do not overmix the batter, as this can result in a tough cake.
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Let the cake cool completely before frosting, or the frosting will melt.
Enjoy your delicious homemade carrot cake!