Here’s a classic Carrot Cake recipe that is moist, flavorful, and topped with cream cheese frosting. It’s perfect for celebrations or as a delicious dessert any time!
Classic Carrot Cake
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained (optional)
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions
1. 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.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix the Wet Ingredients:
- In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple (if using), walnuts or pecans (if using), and vanilla extract. Mix well.
4. Combine:
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. Bake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until combined. Add the vanilla extract and enough milk to reach your desired frosting consistency.
7. Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
8. Garnish:
- If desired, decorate with additional chopped walnuts or pecans, or carrot decorations.
9. Serve:
- Slice and enjoy your delicious carrot cake!
Recipe Notes
- Carrots: Make sure to finely grate the carrots for a smooth texture in the cake.
- Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cake layers before frosting. Just wrap them well in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before frosting.
Enjoy your homemade Carrot Cake!