Carrot Cake is a moist, warmly spiced cake made with grated carrots and traditionally topped with cream cheese frosting.
Ingredients
For the Cake
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar
- 1 cup (240 ml) vegetable oil
- 3 cups (300 g) grated carrots
- 1 cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth.
- Stir the dry ingredients into the wet ingredients just until combined.
- Fold in the grated carrots, nuts, and raisins if using.
- Divide the batter between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
Frosting
- Beat the cream cheese and butter until smooth.
- Mix in the vanilla.
- Gradually add the powdered sugar until the frosting reaches your desired sweetness and consistency.
- Frost the cooled cake layers and the outside of the cake.
Tips
- Toast the nuts before adding them for extra flavor.
- Add a pinch of nutmeg or ginger for more spice.
- Store covered in the refrigerator because of the cream cheese frosting.
Serve chilled or at room temperature for a rich, moist dessert that’s perfect for holidays, birthdays, or any special occasion. 🍰🥕
