Carrot Cake Recipe
This Carrot Cake recipe combines grated carrots, aromatic spices, and a rich cream cheese frosting to create a moist and flavorful dessert. Perfect for any occasion, the cake is made with simple ingredients like flour, eggs, sugar, and oil, with optional add-ins such as walnuts, raisins, or coconut. The cake is easy to prepare and can be customized to your liking. Topped with smooth cream cheese frosting, this carrot cake is a crowd-pleasing treat that’s sure to impress at birthdays, holidays, or family gatherings.
Equipment
- Oven – For baking the cake.
- Two 9-inch round cake pans – To bake the cake layers.
- Parchment Paper: To line the cake pans and prevent sticking.
- Grater or Food Processor – For grating the carrots.
- Mixing Bowls: For mixing the dry and wet ingredients separately.
- Electric Mixer or Whisk – To beat the wet ingredients and mix the batter.
- Measuring Cups and Spoons: To measure out ingredients accurately.
- Spatula: For folding in the grated carrots and optional add-ins.
- Cooling Rack To cool the cakes after baking.
- Butter Knife or Spatula – For spreading the cream cheese frosting evenly on the cake.
- Toothpick or Cake Tester – To check for doneness by inserting into the center of the cake layers.
- Serving Platter or Cake Stand – To display and serve the finished carrot cake.
Ingredients
For the Cake:
- 2 cups All-purpose flour (240g)
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ½ tsp Salt
- 4 large Eggs
- 1 cup Granulated sugar (200g)
- 1 cup Brown sugar (packed) (220g)
- 1 cup Vegetable oil (240ml) or melted butter
- 1 tsp Vanilla extract
- 3 cups Grated carrots (about 4-5 medium carrots)
- ½ cup Chopped walnuts or pecans (optional) (60g)
- ½ cup Raisins (optional) (80g)
- ½ cup Shredded coconut (optional)(40g)
For the Cream Cheese Frosting:
- 8 oz Cream cheese (softened) (225g)
- ½ cup Unsalted butter (softened) (115g)
- 4 cups Powdered sugar (500g)
- 1 tsp Vanilla extract
- ⅛ tsp Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, then set aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the grated carrots, nuts, raisins, and coconut (if using).
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack. Once completely cooled, spread the cream cheese frosting evenly over the top of one cake layer, then place the second layer on top and frost the top and sides of the entire cake. Serve and enjoy!
Notes
- Grating the Carrots: Make sure to grate the carrots finely to avoid large chunks that can affect the texture of the cake. The grated carrots provide moisture, so it’s important not to leave them too coarse.
- Measuring Flour Correctly: When measuring flour, use the spoon-and-level method. Scooping flour directly from the container can pack it down, leading to too much flour in the recipe and affecting the cake’s texture.
- Room Temperature Ingredients: For both the cake and frosting, ensure that your eggs, butter, and cream cheese are at room temperature. This will help them combine more easily and create a smooth batter and frosting.
- Baking Time Variations: Oven temperatures may vary, so be sure to check the cake for doneness around the 30-minute mark. Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is done.
- Frosting Thickness: If you prefer a thicker or thinner layer of frosting, feel free to adjust the amount of frosting. You can also reserve some frosting to pipe decorative designs on top.
- Optional Add-ins: Carrot cake is versatile and allows for plenty of customization. If you don’t like nuts or raisins, feel free to leave them out. You can also experiment with adding pineapple, coconut, or even a touch of orange zest for added flavor.
- Cooling: Allow the cake layers to cool completely before frosting to prevent the frosting from melting. Cooling on a rack ensures an even temperature throughout the cake.
- Storage: Carrot cake is best stored in the refrigerator because of the cream cheese frosting. Cover it with plastic wrap or store it in an airtight container for up to 4-5 days.