Carrot Cake Recipe

A moist, spiced carrot cake with warm notes of cinnamon and nutmeg, studded with sweet carrots and topped with tangy cream cheese frosting. This classic dessert balances sweetness with earthy flavors for a treat that's perfect for any occasion.

Prep Time: 25 minutes

Cook Time: 35-40 minutes

Cooling Time: 1 hour

Total Time: About 2 hours

Servings: 12 servings

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup vegetable oil
• 1 cup brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots (about 4-5 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat oil, brown sugar, and granulated sugar until combined.
4. Add eggs one at a time, beating well after each addition, then stir in vanilla.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in grated carrots, and if using, nuts and raisins.
7. Pour batter into prepared pan(s).
8. Bake for 35-40 minutes for round pans or 45-50 minutes for a 9x13-inch pan, or until a toothpick inserted into the center comes out clean.
9. Allow to cool in the pan for 10 minutes, then remove from pans and cool completely on a wire rack.

For the Frosting:

1. Beat cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, mixing on low speed until incorporated.
3. Add vanilla and salt, then beat on medium-high speed until smooth and fluffy.
4. Once the cake is completely cool, frost the top of each layer (if using round pans), then stack and frost the top and sides. If using a 9x13-inch pan, simply frost the top.

Tips

• For extra-moist cake, don't squeeze the moisture out of your grated carrots.
• Make sure your cream cheese and butter are at room temperature for smooth frosting.
• Toast the nuts before adding them to enhance their flavor.
• This cake tastes even better the next day after the flavors have had time to meld.
• For a lighter version, replace half the oil with unsweetened applesauce.

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