Ah, carrot cake — moist, spiced, and perfectly complemented by cream cheese frosting. Here’s a classic, foolproof recipe:
Ingredients (for 8–10 servings)
For the cake:
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1½ cups (300 g) granulated sugar
- ¾ cup (150 g) brown sugar, packed
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional, adds moisture)
- ½ cup shredded coconut (optional)
For the cream cheese frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans (or one 9×13-inch pan).
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In a large bowl, beat together sugar(s) and oil.
- Add eggs one at a time, then stir in vanilla extract.
- Combine:
- Gradually mix the dry ingredients into the wet mixture.
- Fold in grated carrots, nuts, pineapple, and coconut if using.
- Bake:
- Divide batter between prepared pans.
- Bake 25–30 minutes for round pans (or 40–45 minutes for 9×13 pan) until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- Make frosting:
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until creamy.
- Assemble & frost:
- If using two round layers, spread frosting between layers and over the top and sides.
- Decorate with extra chopped nuts or carrot decorations if desired.
💡 Tips:
- Moisture: Adding pineapple or even applesauce keeps the cake super moist.
- Spice boost: Add ½ teaspoon ginger or allspice for a deeper flavor.
- Storage: Carrot cake tastes even better the next day and keeps refrigerated for 3–4 days.
If you want, I can also give a “one-bowl, super-moist, no-fuss” carrot cake recipe that’s quick to make and doesn’t require separate layers or complicated steps.
Do you want me to do that version?
