This carrot cake is a delightful balance of sweetness, spice, and texture. Packed with freshly grated carrots, a hint of cinnamon, and the perfect blend of crunchy nuts, this cake delivers a moist and fluffy crumb every time. Topped with a rich cream cheese frosting, it’s an irresistible dessert that’s sure to impress! Whether it’s for a family gathering, a holiday treat, or just because, this carrot cake is the go-to recipe that never disappoints. It’s simple to make, and the results are absolutely delicious.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar (light or dark)
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups freshly grated carrots (about 4 large carrots)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons heavy cream or milk (if needed for consistency)
Instructions:
- Preheat & Prepare:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or one 9×13-inch pan) and set aside. - Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. - Blend Wet Ingredients:
In a large mixing bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Add the grated carrots, crushed pineapple (if using), chopped nuts, and raisins. Stir to combine. - Combine Wet & Dry:
Gradually add the dry ingredients to the wet mixture, gently folding until just combined. Be careful not to overmix to keep the cake light and fluffy. - Bake the Cake:
Divide the batter evenly between the prepared pans. Smooth the tops and bake in the preheated oven for about 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 pan) until a toothpick inserted into the center comes out clean. - Cool Down:
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. - Make the Frosting:
In a large bowl, beat the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. If the frosting is too thick, add 1-2 tablespoons of heavy cream or milk until you reach the desired consistency. - Assemble & Frost:
Once the cake layers are completely cool, spread a generous layer of frosting between the cakes. Use the remaining frosting to cover the top and sides. Decorate with extra chopped nuts, grated carrot, or a sprinkle of cinnamon, if desired. - Serve & Enjoy:
Slice the cake and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy a piece with a cup of tea or coffee!