Description
This Homemade Moist Carrot Cake recipe delivers a tender, flavorful cake with warm spices, grated carrots, and optional nuts and raisins, topped with a creamy, smooth cream cheese frosting. Perfect for any occasion, this classic dessert combines a moist crumb with rich frosting, making it a family favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper to prevent sticking.
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ground ginger until well combined to ensure an even distribution of the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous, which helps create a light and moist texture in the cake.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add Carrots and Optional Ingredients: Fold in the grated carrots carefully, along with chopped walnuts or pecans and raisins if you choose to use them, distributing them evenly through the batter.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the Frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add powdered sugar, continuing to beat until fluffy. Mix in vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the Cake: Spread a generous layer of frosting between the two cooled cake layers. Then cover the top and sides of the cake evenly with the remaining frosting. Garnish with additional nuts or decorative elements if desired.
- Serve: Slice and serve the cake at room temperature to enjoy the full moist texture and rich cream cheese frosting.
Notes
- For a dairy-free variation, substitute cream cheese and butter with vegan alternatives.
- Ensure carrots are finely grated to blend well into the batter.
- Do not overmix the batter to maintain moisture and tenderness.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Bring cake slices to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
