Description
This classic carrot cake recipe is moist, flavorful, and packed with warm spices, grated carrots, and optional nuts and raisins. Topped with a creamy and smooth cream cheese frosting, it’s the perfect dessert for any occasion.
Ingredients
Scale
Carrot Cake:
- 2 1/4 cups all-purpose or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup crushed pineapple or unsweetened apple sauce
- 1 cup light brown sugar lightly packed
- 1 cup white granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 2 1/2 cups grated carrots from about 2-3 large carrots
- 1 cup crushed pecans or walnuts, divided, optional
- 1/2 cup raisins or sultanas, optional
Cream Cheese Frosting:
- 8 ounces cream cheese softened to room temperature
- 6 ounces butter softened to room temperature
- 4 cups powdered sugar sifted if lumpy, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pans: Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Combine Dry Ingredients: In a bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, crushed pineapple or apple sauce, light brown sugar, white sugar, and vanilla extract. Beat in eggs one at a time until fully incorporated.
- Combine Batter: Stir dry ingredients into the wet mixture until the batter is smooth, scraping the sides of the bowl as needed. Fold in grated carrots, 3/4 cup of the crushed nuts, and raisins or sultanas if using.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 30 minutes. Then transfer to cooling racks, peeling off the parchment paper bases. Allow cakes to cool completely before frosting.
- Prepare Frosting: In a large bowl, beat softened cream cheese and butter with a hand mixer for 2-3 minutes until smooth and creamy. Stir in vanilla extract and sifted powdered sugar. Add more sugar if needed to achieve a thick, spreadable consistency.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake layers. Optionally, decorate the top with the remaining crushed nuts.
Notes
- Make sure your cake has cooled completely before applying the cream cheese frosting to prevent it from melting.
- You can substitute crushed pineapple with unsweetened applesauce for a slightly different flavor and moisture.
- Optional nuts and raisins add texture and additional flavor but can be omitted for nut allergies or preference.
- For easier slicing, refrigerate the frosted cake for 30 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
