Description
This Ultimate Carrot Cake is a moist, flavorful dessert that’s perfect for any occasion. It’s packed with freshly grated carrots, warming spices like cinnamon and nutmeg, and topped with a luscious cream cheese frosting. With a soft crumb and rich texture, this carrot cake will quickly become a favorite!
Ingredients
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
4 large eggs
1 ½ cups granulated sugar
½ cup packed brown sugar
1 cup vegetable oil (or canola oil)
2 teaspoons vanilla extract
3 cups grated carrots (about 4 large carrots)
1 cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
A pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Prepare the wet ingredients: In a separate bowl, beat together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
Add carrots and optional ingredients: Stir in the grated carrots, walnuts, and raisins (if using).
Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 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 about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and beat until smooth and fluffy.
Assemble the cake: Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.
Serve and enjoy: Slice the cake and enjoy a rich, moist, and flavorful treat!
Tips
Grate your carrots finely for a smoother texture and a more evenly distributed carrot flavor in the cake.
Use room temperature ingredients (eggs, oil, butter) to ensure the batter mixes together easily.
Don’t overmix the batter. Stir just until combined to avoid a dense cake.
Make it ahead: The cake layers can be made ahead of time and stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Add-ins: For added texture, feel free to include shredded coconut or other dried fruits.
Store properly: Store leftovers in an airtight container in the fridge to maintain freshness. Let the cake sit at room temperature for 15 minutes before serving for the best flavor.
Corrections and Suggestions:
If the cake turns out too dry, you may need to add a little more moisture. Consider using an extra egg or adding a bit of unsweetened applesauce to the batter.
If you prefer a thicker frosting, simply add more powdered sugar until you reach the desired consistency. You can also make the frosting tangier by adding a bit more cream cheese.