This carrot cake recipe brings together the perfect blend of sweet, spice, and moistness, creating a truly unforgettable dessert. Packed with freshly grated carrots, crunchy walnuts, a hint of cinnamon, and topped with a luscious cream cheese frosting, it’s the ultimate indulgence for any occasion. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe will guide you to a fluffy and flavorful carrot cake that will leave everyone asking for seconds!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (240ml) vegetable oil or melted coconut oil
- 4 large eggs
- 3 cups (300g) freshly grated carrots
- 1 cup (120g) chopped walnuts or pecans
- 1 cup (240ml) crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
For the Cream Cheese Frosting:
- 1 cup (225g) unsalted butter, softened
- 2 cups (450g) cream cheese, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (optional, for desired consistency)
Instructions:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan), then set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This will ensure all your dry ingredients are evenly distributed.
Step 3: Blend Wet Ingredients
In a large mixing bowl, beat the sugar and eggs together until creamy. Slowly add the oil while mixing, followed by the vanilla extract. Blend until well combined.
Step 4: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the grated carrots, crushed pineapple, and chopped walnuts.
Step 5: Bake
Pour the batter evenly into the prepared pans. Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 pan), or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Frosting
While the cakes are cooling, prepare the frosting. In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla, beating until creamy. If the frosting is too thick, add 1-2 tablespoons of heavy cream until you reach the desired consistency.
Step 7: Assemble the Cake
Once the cakes are completely cool, spread a generous layer of cream cheese frosting over the first layer. Place the second layer on top and frost the top and sides of the cake. If you’re using a 9×13 pan, simply spread the frosting evenly over the top of the cake.
Step 8: Garnish & Serve
For a finishing touch, sprinkle additional chopped walnuts or pecans on top. Slice and serve your heavenly carrot cake with a cup of hot tea or coffee.
Tips:
- For Extra Moistness: Substitute half the oil with applesauce.
- Nut-Free Option: Omit the nuts and add extra raisins or shredded coconut for texture.
- Make Ahead: The cake layers can be baked a day in advance. Wrap them in plastic wrap and store at room temperature until ready to frost.
- Storage: Store the frosted cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
Enjoy this easy and irresistible carrot cake, a perfect balance of sweet, spiced, and creamy goodness that will become a family favorite!