carrot cake recipe
This moist and flavorful carrot cake is made with a perfect blend of spices, grated carrots, and a rich cream cheese frosting. It’s simple to make and offers a delicious balance of sweetness and spice, perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger optional for an extra kick
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed brown sugar adds extra moisture
- 4 large eggs
- 1 cup vegetable oil for that perfect moisture
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots freshly grated for the best texture
- 1 cup walnuts optional but adds a nice crunch
- For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
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 the Dry Ingredients
- In a medium bowl, whisk together:2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger (optional)1/2 teaspoon saltSifting these ingredients together ensures an even mix and avoids clumping.
Mix the Wet Ingredients
- In a large bowl, whisk together:1 1/2 cups granulated sugar1/2 cup packed brown sugar4 large eggs1 cup vegetable oil2 teaspoons vanilla extractBeat these ingredients together until the mixture is smooth and well combined.
Add the Carrots
- Stir in 3 cups of finely grated carrots. The carrots should be freshly grated for the best texture. This is what gives the cake its delicious moistness!
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula or hand mixer on low speed until just combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the Walnuts (Optional)
- If you’re adding walnuts for some extra crunch, gently fold in 1 cup walnuts (chopped).
Bake
- Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from sticking to the pans and helps maintain their shape.
Frost the Cake
- Once the cakes are completely cool, spread the cream cheese frosting generously between the layers and on top. (We’ll cover the frosting in the next section!)