Carrot cake is a yummy dessert, loved for its moist texture, warm spices, and irresistible cream cheese frosting. This homemade carrot cake is packed with freshly grated carrots, a hint of cinnamon, and a rich, tangy frosting that perfectly balances the sweetness.
Whether you’re baking for a special occasion or simply indulging in a homemade treat, this recipe will guide you to the perfect slice of carrot cake.
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (120g) crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Start by preheating your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots, nuts, and pineapple, ensuring they are evenly distributed throughout the batter. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Place the cake pans in the oven and bake for 30 to 35 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.
To prepare the cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the powdered sugar and continue beating until fluffy. Mix in the vanilla extract.
Once the cakes have fully cooled, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting. For added texture and decoration, sprinkle chopped nuts or shredded coconut over the frosting.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your homemade carrot cake with a hot cup of tea or coffee!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosted cake can be stored in the fridge for up to 5 days as well.
Can I substitute the oil with butter?
While butter can be used, vegetable oil helps keep the cake extra moist. If you prefer a buttery flavor, you can substitute with melted butter, but the texture may be slightly different.
Can I use pre-shredded carrots?
Freshly grated carrots are best for this recipe as they provide more moisture and flavor. Pre-shredded carrots tend to be drier and coarser, which may affect the cake’s texture.
Can I make this into cupcakes?
Yes! Simply divide the batter into lined cupcake tins and bake at 350°F (175°C) for about 18-22 minutes, or until a toothpick inserted comes out clean.
How do I store leftover cake?
Keep the cake covered in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices in plastic wrap and store them in an airtight container for up to 3 months.
Enjoy your baking! Let me know if you need any modifications to this recipe. 🍰🥕
