Carrot Cake Recipe

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This moist and flavorful carrot cake is packed with freshly grated carrots, warm spices, and crunchy walnuts, then topped with a creamy and tangy cream cheese frosting. It’s a classic dessert that’s perfect for any occasion, from family gatherings to special celebrations. The balance of sweet and spice in this carrot cake makes it a delightful treat that’s sure to become a favorite.

Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 40 mins
Cooling Time: 1 hr
Total Time: 2 hrs
Cooking Temp: 175°C (350°F)
Estimated Cost: $15
Calories: 450 kcal per serving
Best Season: Spring

Description

This classic carrot cake is a delightful combination of earthy carrots, warm spices, and rich cream cheese frosting, creating a moist, flavorful dessert that’s as satisfying as it is beautiful. The finely grated carrots add moisture and sweetness, while the cream cheese frosting adds a creamy contrast to every bite. Serve this cake with a hot cup of coffee or tea for a cozy treat.

Ingredients

Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots (about 4 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp milk (if needed for consistency)

Instructions

1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
2. Prepare the cake batter: In a large bowl, mix flour, sugar, cinnamon, nutmeg, ginger, salt, baking powder, and baking soda. In a separate bowl, whisk together oil, eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
3. Add the mix-ins: Fold in the grated carrots, crushed pineapple, and walnuts (if using) until evenly distributed in the batter.
4. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
5. Make the frosting: In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy. If the frosting is too thick, add milk a little at a time until the desired consistency is reached.
6. Assemble the cake: Once the cakes have cooled, spread a layer of cream cheese frosting on top of one cake layer, then stack the second layer on top and frost the entire cake. Smooth the frosting with a spatula and garnish with extra walnuts or a sprinkle of cinnamon, if desired.
7. Serve: Slice and enjoy this moist, spiced carrot cake with a rich cream cheese frosting.

Nutrition Facts (per serving)

• Calories: 450 kcal
• Calories from Fat: 200 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 300mg
• Potassium: 180mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 5g
• Vitamin A: 5000 IU
• Vitamin C: 2 mg
• Calcium: 60 mg
• Iron: 1.5 mg

Notes

• Storage: Store any leftover carrot cake in an airtight container in the refrigerator for up to 5 days.
• Make Ahead: Bake the cake layers a day in advance, wrap them in plastic wrap, and store in the refrigerator. Frost just before serving for the best presentation.
• Customization: Feel free to add raisins or shredded coconut to the batter for added texture. If you prefer a less sweet cake, reduce the sugar by 1/2 cup.
• Serving Suggestion: Garnish with a sprinkle of cinnamon or chopped walnuts on top of the frosting for an elegant touch.