Description
This Perfect Carrot Cake recipe delivers a moist and flavorful dessert with warm spices, tender grated carrots, and optional crunchy walnuts, all topped with a creamy, homemade cream cheese frosting. Easy to prepare and ideal for celebrations or cozy gatherings, this classic cake combines traditional baking methods with simple ingredients for a delightful treat that serves 12.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans to ensure the cakes don’t stick while baking.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt thoroughly to evenly distribute the leavening agents and spices.
- Whisk wet ingredients: In a separate large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture becomes smooth and well combined.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing, which can make the cake dense.
- Add carrots and walnuts: Fold in the grated carrots and optional chopped walnuts, distributing them evenly throughout the batter.
- Divide batter and smooth: Evenly divide the batter between the two prepared cake pans, smoothing the tops with a spatula for an even bake.
- Bake the cakes: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
- Cool the cakes: Remove the cakes from the oven and allow them to cool completely in the pans before transferring them to a wire rack to cool fully to room temperature.
- Prepare the frosting base: Beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, setting the foundation for the frosting.
- Add sugar and vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, continuing to mix until the frosting is smooth, thick, and spreadable.
- Assemble and frost: Once the cakes are completely cooled, spread the cream cheese frosting evenly between the two cake layers and cover the top of the cake for a beautiful and delicious finish.
Notes
- For a nut-free version, simply omit the walnuts.
- Ensure carrots are finely grated for even texture and moisture distribution.
- Use room temperature eggs and cream cheese to improve mixing and final texture.
- Storage: Keep the frosted cake refrigerated and consume within 3-4 days for best freshness.
- Optional: Add crushed pineapple or shredded coconut to the batter for added flavor variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
