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Carrot Cake Recipe

  • Author: Martha
  • Total Time: 1 hour and 30 minutes

Description

Carrot Cake is a moist, spiced cake made with grated carrots that add natural sweetness and texture. This beloved dessert is typically flavored with warm spices like cinnamon, nutmeg, and cloves, creating a cozy, comforting flavor profile. The cake itself is soft and tender, thanks to ingredients like eggs, oil, and a touch of vanilla. It’s often complemented with a rich, tangy cream cheese frosting, which balances the sweetness of the cake and adds a smooth, creamy finish. Sometimes, chopped nuts like walnuts or pecans are added for a bit of crunch. Carrot cake is perfect for any occasion, from birthday celebrations to holiday gatherings, and is always a crowd favorite!

Ingredients

Scale

Here’s what you’ll need to make this perfect Carrot Cake:

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 4 medium-sized carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • 1 cup raisins (optional)
  • ½ cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Ingredient Highlights

  • Carrots: The star ingredient! Carrots add natural sweetness, moisture, and texture to the cake.
  • Spices: Cinnamon, nutmeg, and cloves enhance the warm, comforting flavor that makes carrot cake so special.
  • Vegetable Oil: Using oil instead of butter helps keep the cake moist and tender for longer.
  • Cream Cheese Frosting: This rich, tangy frosting perfectly complements the sweet, spiced cake.

Instructions

Follow these easy steps to make the perfect Carrot Cake:

Prepare the Cake Batter:

  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 the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.

  3. Mix the Wet Ingredients: In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  4. Add the Carrots: Stir in the grated carrots, ensuring they are evenly distributed throughout the batter.

  5. Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined to avoid overmixing.

  6. Optional Add-ins: If you’re using walnuts, raisins, or crushed pineapple, fold them into the batter now.

Bake the Cake:

  1. Transfer to Cake Pans: Divide the batter evenly between the prepared cake pans and smooth the top with a spatula.

  2. Bake: Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Keep an eye on the cake, as baking times may vary depending on your oven.

  3. Cool: Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Prepare the Cream Cheese Frosting:

  1. Mix the Frosting: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy.

Assemble the Cake:

  1. Frost the Cake: Once the cakes have completely cooled, place one layer of cake on a serving platter. Spread a layer of cream cheese frosting over the top, smoothing it out with a spatula.

  2. Layer and Frost: Place the second cake layer on top, then frost the top and sides of the cake with the remaining cream cheese frosting. You can decorate with additional chopped nuts or grated carrots for a decorative touch.

Chill and Serve:

  1. Chill: For best results, refrigerate the cake for about 30 minutes to let the frosting set before slicing.

  2. Serve: Once chilled, slice and enjoy your delicious homemade Carrot Cake! This cake is perfect for any occasion, and it’s sure to impress your friends and family.

  • Prep Time: 20 minutes
  • Baking Time: 45 minutes

Nutrition

  • Serving Size: 12-16
  • Calories: 350-400 kcal
  • Fat: 18g
  • Carbohydrates: 55g
  • Protein: 4g

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Find it online: https://quickerbites.com/carrot-cake-recipe/