Carrot Cake Recipe
This moist and flavorful carrot cake with creamy cream cheese frosting is perfect for any occasion, from birthdays to Easter celebrations. Customize it with your favorite mix-ins and decorations for a personalized touch.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large eggs at room temperature
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots about 3-4 medium carrots
- ½ cup crushed pineapple drained (optional)
- ½ cup chopped pecans or walnuts optional
- ½ cup shredded coconut optional
- ¼ 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
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- Prepare the Dry Ingredients:In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Mix the Wet Ingredients:In a separate bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, and whisk until smooth.
- Combine Wet and Dry Ingredients:Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the Carrots and Optional Ingredients:Gently fold in the grated carrots, crushed pineapple, chopped nuts, shredded coconut, and raisins, if using, until evenly distributed throughout the batter.
- Bake the Cake:Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes:Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy.
- Assemble the Cake:Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of cream cheese frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate (Optional):Decorate the cake with additional grated carrots, chopped nuts, or a sprinkle of cinnamon, if desired.
- Chill (Optional):For best results, refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Serve:Slice and serve the carrot cake, and enjoy!