Description of this recipe
This classic carrot cake recipe delivers a moist, tender crumb infused with warm spices and sweet carrots. The optional addition of nuts adds a delightful crunch, while the rich cream cheese frosting provides the perfect tangy-sweet complement. This cake is ideal for special occasions, holiday gatherings, or simply as a comforting treat to enjoy with a cup of coffee or tea.
Why you will love this recipe
You’ll adore this carrot cake recipe because it’s surprisingly easy to make, even for novice bakers. The simple ingredients combine to create a symphony of flavors and textures that will tantalize your taste buds. The cake remains incredibly moist for days, making it perfect for making ahead. The cream cheese frosting is equally simple, and its tangy sweetness balances the spice and sweetness of the cake perfectly. Plus, the aroma that fills your kitchen as this cake bakes is simply irresistible. This is a recipe that is sure to become a family favorite and a go-to for celebrations!
Ingredients:
- 2 cups All-Purpose Flour
- 2 cups Granulated Sugar
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Salt
- 1 cup Vegetable Oil
- 4 large Eggs
- 3 cups Grated Carrots, packed
- 1 cup Chopped Walnuts or Pecans (optional)
Cream Cheese Frosting Ingredients:
- 8 ounces Cream Cheese, softened
- 1/2 cup (1 stick) Unsalted Butter, softened
- 2 teaspoons Vanilla Extract
- 4 cups Powdered Sugar
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare two 9-inch round baking pans by greasing and flouring them. This ensures the cakes release easily after baking. Alternatively, you can line the bottoms of the pans with parchment paper rounds for extra insurance.
Step 2: In a large bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Whisking ensures that the ingredients are evenly distributed, which is essential for a consistent texture in the baked cake. Pay special attention to breaking up any clumps in the flour or baking powder.
Step 3: Create a well in the center of the dry ingredients. Add the wet ingredients: vegetable oil, eggs, and grated carrots. Use a wooden spoon or spatula to stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix the batter, as this can lead to a tough cake. A few streaks of flour are okay at this stage.
Step 4: If using nuts, gently fold them into the batter until evenly distributed. Chopped walnuts or pecans add a delightful crunch and nutty flavor that complements the sweetness of the cake.
Step 5: Divide the batter evenly between the prepared baking pans. Spread the batter to create an even layer in each pan.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary depending on your oven, so start checking for doneness around the 25-minute mark. If the tops of the cakes start to brown too quickly, you can loosely tent them with aluminum foil.
Step 7: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely. This prevents the cakes from sticking to the pans and allows them to cool evenly.
Step 8: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Use an electric mixer for best results. Be sure that both the cream cheese and butter are softened to room temperature to avoid lumps in the frosting.
Step 9: Add the vanilla extract and gradually beat in the powdered sugar until the frosting is smooth and fluffy. Start with the mixer on low speed to prevent the powdered sugar from creating a cloud.
Step 10: Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake with the remaining frosting. Decorate as desired with chopped nuts, carrot shavings, or a sprinkle of cinnamon.
COOKING Rating:
Easy
Serving Suggestions:
Serve slices of this delicious carrot cake as a dessert with coffee, tea, or milk. It’s also perfect for potlucks, birthday parties, and holiday celebrations. You can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips:
- For a spicier cake, add 1/2 teaspoon of ground ginger or nutmeg to the dry ingredients.
- To prevent the cake from sticking to the pans, grease them well with shortening or cooking spray and then dust them with flour. Tap out any excess flour.
- For a richer flavor, use brown butter instead of melted butter in the frosting.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- For a more rustic look, you can leave the sides of the cake unfrosted.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Nutritional Information: (per serving, approximate)
Calories: 450
Protein: 5g
Sodium: 300mg
Conclusion
This moist and flavorful carrot cake recipe is a guaranteed crowd-pleaser. With its tender crumb, warm spices, and tangy cream cheese frosting, it’s the perfect dessert for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields consistently delicious results. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will impress your friends and family!
5 Questions and Answers About This Recipe
Q1: Can I make this cake ahead of time?
A: Absolutely! In fact, carrot cake is often even better the next day as the flavors have more time to meld together. You can bake the cakes a day or two in advance, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. Frost the cake just before serving for the best texture.
Q2: Can I substitute the vegetable oil with another type of oil?
A: Yes, you can substitute the vegetable oil with other neutral-flavored oils, such as canola oil, sunflower oil, or grapeseed oil. These oils will provide a similar level of moisture to the cake. Avoid using oils with strong flavors, such as olive oil, as they can affect the taste of the cake.
Q3: Can I freeze this carrot cake?
A: Yes, carrot cake freezes well. To freeze, wrap the cooled, unfrosted cake layers tightly in plastic wrap and then in aluminum foil. You can freeze them for up to 2-3 months. Thaw the cakes overnight in the refrigerator before frosting. You can also freeze individual slices of frosted cake. Wrap them tightly in plastic wrap and freeze for up to 1 month.
Q4: I don’t have cream cheese. Can I use something else for the frosting?
A: If you don’t have cream cheese, you can make a simple buttercream frosting using butter, powdered sugar, vanilla extract, and a splash of milk or cream. While it won’t have the same tangy flavor as cream cheese frosting, it will still be delicious. Alternatively, you can try a mascarpone frosting, which is similar to cream cheese frosting but with a slightly richer flavor.
Q5: My cake came out dense. What did I do wrong?
A: There are a few reasons why your cake might have come out dense. Overmixing the batter is a common cause, as it can develop the gluten in the flour and result in a tough cake. Be sure to mix the wet and dry ingredients only until just combined. Another possibility is that you didn’t measure the ingredients accurately. Using too much flour or not enough liquid can also lead to a dense cake. Finally, make sure your baking powder is fresh, as old baking powder may not provide enough lift.
