Description
This Classic Carrot Cake is moist, fluffy, and packed with warm spices, shredded carrots, and crunchy walnuts. Topped with a rich, tangy cream cheese frosting, this cake is perfect for birthdays, Easter, or any occasion that calls for a sweet, spiced dessert.
Ingredients
Units
Scale
For the Carrot Cake:
- 2 1/2 cups (310 g) 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
- 1/2 teaspoon salt
- 1 cup (240 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300 g) grated carrots (about 4-5 medium carrots)
- 1 cup (100 g) chopped walnuts or pecans (optional)
- 1/2 cup (120 g) crushed pineapple, drained (optional for extra moisture)
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Preheat the oven:
- Preheat your oven to 175°C (350°F).
- Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
2. Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix wet ingredients:
- In another bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
4. Combine the mixtures:
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
5. Bake the cake:
- Divide the batter evenly between the two pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the frosting:
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, vanilla, and salt. Mix until fluffy and smooth.
7. Frost the cake:
- Once the cakes are completely cooled, spread frosting on the first layer, then place the second layer on top and frost the top and sides.
- Garnish with extra chopped walnuts or a sprinkle of cinnamon, if desired.
Notes
- Add raisins or shredded coconut for extra texture and flavor.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
- Store in the fridge for up to 5 days—bring to room temperature before serving for the best texture.