Carrot cake is a timeless dessert that is beloved for its moist texture, warm spices, and creamy frosting. Whether you’re celebrating a special occasion or simply craving a comforting slice of cake, this classic carrot cake recipe is sure to be a hit. Filled with freshly grated carrots, warm cinnamon, and topped with a rich cream cheese frosting, it’s the perfect dessert to impress family and friends.
Table of Contents
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple (drained)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, chopped nuts (if using), and crushed pineapple until evenly distributed.
Step 2: Bake the Cake
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 3: Prepare the Cream Cheese 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 on low speed until fully combined.
- Stir in the vanilla extract and a pinch of salt. Continue beating until the frosting is smooth and fluffy.
Step 4: Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a generous amount of cream cheese frosting on top of the first layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Optional: Garnish with chopped nuts, shredded coconut, or a light dusting of cinnamon.
Cooking Notes
- Grating Carrots: Freshly grated carrots work best in this recipe. Avoid pre-shredded carrots, as they tend to be drier and less flavorful.
- Pineapple: The crushed pineapple adds moisture and a subtle sweetness to the cake. Be sure to drain it well before adding it to the batter.
- Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature before making the frosting for a smooth consistency.
Variations
Carrot Cake Cupcakes
- Pour the batter into a lined muffin tin and bake at 350°F (175°C) for 18-20 minutes. Frost with cream cheese frosting once cooled.
Carrot Cake with Raisins
- Add 1/2 cup of raisins to the batter along with the carrots for a touch of extra sweetness and texture.
Healthier Carrot Cake
- Replace half of the vegetable oil with unsweetened applesauce to reduce the fat content. You can also reduce the sugar by about 1/4 cup without compromising the taste.
Frequently Asked Questions (FAQs)
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake layers ahead of time and store them tightly wrapped in plastic wrap at room temperature for up to 2 days. The cream cheese frosting can also be made ahead and kept in the refrigerator for up to 3 days. Just bring it to room temperature before frosting.
Can I Freeze Carrot Cake?
Absolutely. Wrap the unfrosted cake layers in plastic wrap and then foil, and store in the freezer for up to 3 months. Thaw at room temperature before frosting. You can also freeze the frosted cake; just be sure to wrap it well.
What Can I Substitute for Pineapple?
If you don’t have crushed pineapple, you can substitute it with an equal amount of applesauce. It adds similar moisture to the cake.
Can I Use a Bundt Pan Instead?
Yes, you can bake this cake in a bundt pan. Just be sure to grease it well and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
This classic carrot cake is moist, flavorful, and topped with an irresistible cream cheese frosting that brings everything together. It’s the perfect cake for birthdays, holidays, or just when you want a slice of something comforting and delicious. Whether you stick to the traditional recipe or try out some of the variations, this carrot cake is sure to delight everyone who tries it.
Enjoy baking and sharing this delicious treat with loved ones. If you enjoyed this recipe, feel free to share it with friends or save it for your next celebration!
