Carrot cake is a moist, flavorful dessert made with grated carrots, warm spices, and often topped with a rich cream cheese frosting. It’s perfect for any occasion or just as a treat to enjoy with tea or coffee.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 1/2 cups (300g) granulated sugar
- 1 cup (200g) brown sugar (packed)
- 1 1/2 cups (360ml) vegetable oil (or melted coconut oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots (about 4 medium carrots)
- 1 cup (100g) chopped walnuts or pecans (optional)
- 1/2 cup (80g) raisins or shredded coconut (optional)
For the Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 4 cups (500g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
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.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using). Set aside.
3. Combine Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla extract.
4. Incorporate the Carrots:
- Fold in the grated carrots into the wet mixture. Be sure to distribute them evenly throughout the batter.
- If using, stir in the chopped nuts and/or raisins.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Do not overmix.
6. Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once incorporated, increase the speed and beat until light and fluffy.
- Stir in the vanilla extract and a pinch of salt.
8. Assemble the Cake:
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
- Place the second cake layer on top and frost the top and sides of the cake generously with the remaining frosting.
- You can decorate the cake with additional chopped nuts, shredded coconut, or even a sprinkle of cinnamon.
9. Serve:
- Slice and serve your delicious carrot cake! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips:
- Grating Carrots: Use the fine side of a box grater or a food processor to grate the carrots finely. This ensures they blend smoothly into the cake batter.
- Nuts and Raisins: Feel free to customize the add-ins. Some people prefer their carrot cake without nuts or raisins, while others like adding pineapple or coconut for extra moisture and flavor.
- Frosting: Make sure your cream cheese and butter are softened to room temperature for a smooth, lump-free frosting.
Enjoy your homemade carrot cake!