Carrot Cake Recipe

Carrot cake is a beloved dessert known for its moist texture and rich, spiced flavor. This recipe will guide you through making a delicious carrot cake with cream cheese frosting, perfect for any occasion.

Ingredients:

For the Carrot Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots (about 4-5 medium carrots)
• 1 cup crushed pineapple, drained (optional)
• 1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Mix Wet Ingredients:
   • In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined and smooth.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated carrots, crushed pineapple (if using), and chopped nuts (if using) until evenly distributed in the batter.
5. Bake the Cake:
   • Divide the batter evenly between the prepared cake pans.
   • Smooth the tops with a spatula.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool the Cakes:
   • Remove the cakes from the oven and let them cool in the pans for 10 minutes.
   • Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely before frosting.
7. Make the Cream Cheese Frosting:
   • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until incorporated, then increase the speed to high and beat until fluffy.
8. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand.
   • Spread a layer of cream cheese frosting evenly over the top.
   • Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting.
9. Decorate (optional):
   • Optionally, decorate the cake with additional grated carrots or chopped nuts on top.
10. Chill and Serve:
    • For best results, refrigerate the carrot cake for at least 30 minutes before serving to allow the flavors to meld.
    • Slice and serve chilled or at room temperature.

Tips for Perfect Carrot Cake:

• Grating Carrots: Use a box grater or food processor to grate the carrots finely for a moist texture.
• Pineapple: Adding crushed pineapple adds moisture and sweetness to the cake.
• Nuts: Walnuts or pecans provide a delicious crunch, but you can omit them if desired.

Enjoy this classic carrot cake with cream cheese frosting, a delightful treat that’s sure to impress your family and friends!