Classic Carrot Cake
This melt-in-your-mouth carrot cake is packed with flavor from grated carrots, warm spices, and topped with a creamy cream cheese frosting. A timeless dessert perfect for any occasion.
Equipment
- 2 mixing bowls
- Whisk
- Spatula
- Grater (box or hand)
- 2 (8-inch) round cake pans
- Parchment paper
- Cooling rack
- Electric mixer (optional)
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots about 4 large carrots
- 1 cup chopped walnuts or pecans optional
- Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
- Whisk dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Cream wet ingredients: In another bowl, cream together sugars and oil until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Combine wet and dry: Add the wet ingredients to the dry ingredients in three additions, alternating with the grated carrots. Mix until just combined, do not overmix.
- Fold in nuts (optional): Gently fold in chopped walnuts or pecans, if using.
- Bake: Divide batter evenly between prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make frosting: While cakes cool, cream together cream cheese and butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract and salt.
- Frost cake: Once cakes are cool, spread a generous layer of frosting over one cake layer. Top with the second cake layer and frost the top and sides.
Notes
For a richer flavor, use dark brown sugar instead of light brown sugar.
You can substitute the nuts with raisins, dried cranberries, or shredded coconut.
To make the frosting creamier, add 1-2 tablespoons of milk.
Store leftover cake in an airtight container in the refrigerator for up to 5 days.