Carrot cake is a timeless dessert that strikes the perfect balance between warm spices, sweet carrots, and a rich, tangy cream cheese frosting. This moist and tender cake, filled with aromatic spices and optional crunchy nuts, is a favorite for any occasion—birthdays, holidays, or just because!

The silky cream cheese frosting adds a luscious finish, making it a treat everyone will adore. Follow this straightforward recipe to bake a deliciously moist carrot cake that looks as impressive as it tastes. Garnish with your choice of nuts, coconut, or even a decorative carrot design for an extra touch of charm. Let’s bake a classic!

Image Credit: The Nomad Plate

Servings: 12
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Cool Time: 30 minutes
Total Time: 90 minutes

Ingredients:

For the Cake:

  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (150g) brown sugar, packed
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups (300g) grated carrots (about 4 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz (227g) cream cheese (room temperature)
  • ½ cup (115g) unsalted butter (room temperature)
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (optional for desired consistency)

Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  1. Combine wet ingredients: In another bowl, whisk the sugars, oil, eggs, and vanilla extract until smooth and combined.
  1. Incorporate carrots: Gradually stir the grated carrots into the wet ingredients.
  1. Combine dry and wet mixtures: Add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
  1. Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  1. Prepare the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency) and beat until well combined.
  1. Assemble the cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
  1. Garnish: Optionally, garnish with additional chopped nuts, shredded coconut, or carrot decorations.
Image Credit: The Nomad Plate

Nutrition Facts (per serving):

  • Calories: 375 kcal
  • Total Fat: 28g
  • Saturated Fat: 14g
  • Cholesterol: 55mg
  • Sodium: 400mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 2g
  • Sugars: 20g
  • Protein: 6g
    Total Calories (12 servings): 4500 kcal

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