Carrot cake is a timeless dessert that brings warmth, comfort, and a perfect balance of sweetness and spice. Moist and flavorful, this cake blends shredded carrots, warm spices, and a hint of nuttiness for a rich texture. Paired with velvety cream cheese frosting, it creates a decadent treat that feels both indulgent and nostalgic. Whether it’s a holiday gathering, afternoon tea, or just a craving for something homemade, this carrot cake is a surefire crowd-pleaser.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2½ cups grated carrots
- ½ cup crushed pineapple, drained (optional, for extra moisture and flavor)
- ½ cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon heavy cream (optional, for creamier consistency)
Instructions:
Preparing the Cake Batter:
- Preheat the oven: Set your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine wet ingredients: In another bowl, whisk the vegetable oil, melted butter, sugars, eggs, and vanilla until smooth.
- Incorporate the carrots: Stir the grated carrots and crushed pineapple (if using) into the wet mixture.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, stirring gently. Do not overmix—this keeps the cake tender!
- Add nuts (optional): If using pecans or walnuts, gently fold them into the batter.
Baking the Cake:
- Divide batter: Pour the mixture evenly into the prepared cake pans and smooth the tops.
- Bake: Place in the oven and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack. Let them cool completely before frosting.
Preparing the Cream Cheese Frosting:
- Beat cream cheese & butter: In a mixing bowl, beat softened cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually mix in powdered sugar, vanilla extract, and heavy cream. Continue beating until light and fluffy.
Assembling the Cake:
- Frost the first layer: Place one cake layer on a serving plate and spread a generous amount of frosting on top.
- Add the second layer: Stack the second cake layer on top and spread more frosting evenly across the cake.
- Decorate: Garnish with chopped nuts, grated carrots, or a sprinkle of cinnamon for an elegant touch.
Serving & Storing:
- Slice & Enjoy: Serve at room temperature or slightly chilled for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days.
Tips for a Perfect Carrot Cake:
- Grate carrots finely for a smoother texture in the cake.
- Use crushed pineapple for extra moisture and flavor.
- Toast the nuts before adding them to enhance their crunch and aroma.
- For a deeper flavor, refrigerate overnight before serving—the spices meld beautifully over time!
Would you like a variation, such as a tropical twist or a healthier version?