Indulge your taste buds with the delightful combination of moist cake, sweet carrots, and warm spices in this Classic Carrot Cake Recipe. Topped with a velvety cream cheese frosting, it’s a timeless treat that’s perfect for any occasion. Let’s embark on creating this flavorful and comforting carrot cake.
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs, at room temperature
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Carrots and Pineapple:
- Gently fold in the grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed in the batter.
- Divide and Bake:
- Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting:
- In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar in batches, beating well after each addition. Stir in the vanilla extract.
- Assemble the Cake:
- Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
- Optional Garnish:
- Optional: Garnish the top with additional chopped nuts or grated carrots for decoration.
- Chill and Serve:
- Chill the carrot cake in the refrigerator for at least 1 hour before slicing. Serve and enjoy!
Optional Tips:
- For a smoother texture, you can grate the carrots using the fine side of a grater.
- Adjust the level of spices according to your taste preferences.
- Toasted coconut or raisins can be added for extra flavor and texture.
This Classic Carrot Cake celebrates warm spices, sweet carrots, and luscious cream cheese frosting—a timeless dessert that adds joy to any occasion. Serve this moist and flavorful cake to family and friends. 🥕🍰🧡✨