Carrot cake is a timeless dessert that combines the rich flavors of spiced cake with the natural sweetness of carrots. This moist, flavorful carrot cake is topped with a creamy cream cheese frosting that will leave you craving more. Perfect for any occasion, from birthdays to simple family gatherings, this recipe ensures a delicious, homemade treat that will impress everyone.
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs, at room temperature
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional, for added moisture)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions:
- 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. - Prepare Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside. - Mix Wet Ingredients:
In another large bowl, beat the eggs with the granulated sugar and brown sugar until smooth and slightly fluffy. Gradually add the vegetable oil and vanilla extract, continuing to mix until fully combined. - Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix. - Add Carrots and Nuts:
Stir in the grated carrots and, if using, the nuts and crushed pineapple. Fold everything together until evenly distributed. - Bake the Cake:
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. - Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely. - Prepare the Frosting:
While the cakes are cooling, make the cream cheese frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, and continue beating until light and fluffy. Stir in the vanilla extract and a pinch of salt. - Assemble the Cake:
Once the cakes have cooled, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the entire cake with the remaining frosting. - Decorate (Optional):
Garnish with extra chopped nuts or grated carrots for a decorative touch. - Serve and Enjoy:
Slice and enjoy your delicious, homemade carrot cake! It’s perfect for any occasion, and will surely be a crowd-pleaser.