Here’s a classic and moist Carrot Cake recipe with a luscious cream cheese frosting:
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups finely grated carrots (about 4 large carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or cream (if needed for consistency)
Instructions:
For the Carrot Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13 inch rectangular pan.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using). Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Carrots and Other Mix-ins: Fold in the grated carrots, crushed pineapple, and optional walnuts or raisins.
- Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes (for round cakes) or 35-40 minutes (for a rectangular pan), or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully combined. Stir in the vanilla extract.
- Adjust Consistency: If the frosting is too thick, add milk or cream 1 tablespoon at a time until the desired consistency is reached.
Assemble the Cake:
- Frost the Cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake.
- Decorate: Garnish with extra chopped nuts, or pipe additional frosting for decoration if desired.
- Chill: Refrigerate the cake for at least 30 minutes before serving to let the frosting set.
Enjoy!
This Carrot Cake is wonderfully moist with just the right amount of spice and sweetness, and the tangy cream cheese frosting makes it irresistible!