Carrot Cake Recipe
Carrot Cake Recipe
Table of Contents
Carrot Cake Recipe
This carrot cake recipe combines rich flavor and moist texture, creating the perfect dessert for any occasion. Whether you’re a seasoned baker or just starting out, this easy to follow carrot cake recipe will guide you step by step to create a decadent dessert your friends and family will love. Made with simple ingredients like grated carrots, spices, and a creamy cream cheese frosting, this carrot cake is bound to become a favorite.
Description
Carrot cake is a timeless classic that has gained popularity for its perfect balance of sweet and savory flavors. Often served as a dessert or even as a celebratory cake, carrot cake is known for its moist texture, rich taste, and versatile ingredients. This carrot cake recipe will show you exactly how to achieve a fluffy, delicious cake with the perfect blend of spices, carrots, and nuts. It’s ideal for birthdays, holidays, or any time you’re craving a homemade treat.
The secret to this perfect carrot cake lies in the ingredients. Freshly grated carrots provide moisture, while cinnamon, nutmeg, and a dash of vanilla create depth and complexity. Adding walnuts or pecans gives the cake a delightful crunch, and the cream cheese frosting ties it all together with its smooth, tangy sweetness. This cake is baked to perfection, then frosted with a luscious cream cheese frosting that complements the carrot flavor beautifully.
Why this Carrot Cake Recipe Works:
- Moist Texture: The grated carrots release moisture as they bake, ensuring a soft and fluffy cake.
- Balanced Flavor: The warm spices cinnamon, nutmeg, and a touch of vanilla give the cake a comforting, aromatic flavor.
- Cream Cheese Frosting: The tangy cream cheese frosting provides a creamy contrast to the rich, spiced cake.
- Nuts for Crunch: The addition of walnuts or pecans adds a satisfying crunch and extra flavor to each bite.
Whether you’re a novice baker or an experienced cook, this recipe is simple to make and perfect for impressing your guests. This carrot cake recipe can also be adapted to suit dietary preferences, including gluten-free and dairy free variations.
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a large bowl, beat the eggs with the sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, continuing to mix until fully incorporated.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Add Carrots, Pineapple, and Nuts: Stir in the grated carrots, drained pineapple, and chopped nuts (if using). The batter will be thick and slightly lumpy.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, and continue to beat until light and fluffy. Stir in the vanilla extract and salt.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second layer on top, and frost the entire cake, smoothing the frosting with a spatula.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice and enjoy!
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Carrot Cake Recipe
Ingredients
- For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots about 4 medium carrots
- 1/2 cup crushed pineapple drained
- 1 cup chopped walnuts or pecans optional
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients: In a large bowl, beat the eggs with the sugar until light and fluffy. Gradually add the vegetable oil and vanilla extract, continuing to mix until fully incorporated.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Add Carrots, Pineapple, and Nuts: Stir in the grated carrots, drained pineapple, and chopped nuts (if using). The batter will be thick and slightly lumpy.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, 1 cup at a time, and continue to beat until light and fluffy. Stir in the vanilla extract and salt.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous amount of cream cheese frosting on top. Place the second layer on top, and frost the entire cake, smoothing the frosting with a spatula.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the frosting to set. Slice and enjoy!
Notes
- Gluten-Free Option: To make this carrot cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Vegan Option: To make this cake vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a non dairy oil like coconut oil. For the frosting, use dairy free cream cheese and butter alternatives.
- Storage: Store any leftover carrot cake in an airtight container in the fridge for up to 5 days.
- Toppings: If desired, you can top the finished cake with additional chopped nuts, shredded coconut, or even candied carrots for extra decoration.
