Ah, Carrot Cake — moist, spiced, and perfect with cream cheese frosting! Here’s a classic recipe that’s always a hit:
Ingredients:
For the cake:
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1/4 tsp ground ginger (optional)
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4–5 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional, adds moisture)
For the cream cheese frosting:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven:
Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13-inch pan). - Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. - Mix wet ingredients:
In a large bowl, beat together sugars and oil until smooth. Add eggs one at a time, then stir in vanilla. - Combine & fold in carrots:
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in grated carrots, nuts, and pineapple if using. - Bake:
- Pour batter into prepared pans.
- Bake for 30–40 minutes (round pans) or 45–50 minutes (9×13 pan), until a toothpick inserted comes out clean.
- Let cakes cool completely before frosting.
- Make the frosting:
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla, until creamy and spreadable. - Assemble & frost:
- If using layers, place one cake on a serving plate, spread frosting, then top with the second cake and frost the top and sides.
- Optional: sprinkle with chopped nuts or shredded coconut for decoration.
✨ Tips & Variations:
- For extra moist cake, add 1/4 cup oil or a bit of yogurt to the batter.
- Toast nuts for a deeper flavor.
- Mini carrot cupcakes are a fun variation for parties.
- Refrigerate frosted cake — cream cheese frosting stays best chilled.
If you want, I can make a “super-moist, ultra-spiced carrot cake” version with cream cheese frosting and a brown sugar glaze that’s basically bakery-level delicious.
Do you want me to do that?
