This moist carrot cake is a perfect blend of spices, sweetness, and texture. It features finely grated carrots that add natural sweetness and moisture, while warm spices like cinnamon and nutmeg elevate its flavor. Topped with a creamy cream cheese frosting, this cake is ideal for celebrations, gatherings, or simply indulging yourself. Whether you’re a seasoned baker or a novice, this recipe will guide you through every step to achieve a cake that’s sure to impress.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to adjust consistency)
Instructions
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. Combine Wet Ingredients:
- In another bowl, beat together the oil and eggs until smooth. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
4. Add Carrots and Extras:
- Fold in the grated carrots, and if desired, the crushed pineapple, walnuts, and raisins until evenly distributed.
5. Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the Cakes:
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
7. Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Adjust the consistency with milk if needed.
8. Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
9. Decorate:
- Optionally, decorate the top of the cake with additional walnuts, shredded carrots, or a sprinkle of cinnamon for a beautiful finish.
10. Serve and Enjoy:
- Slice the cake and serve it at room temperature. Enjoy your homemade carrot cake with family and friends!