Here’s a delicious Carrot Cake recipe in detail to make sure you get a moist and flavorful cake that’s perfect for any occasion!
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup vegetable oil (or canola oil)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained (optional, for extra moisture)
- 1 cup chopped walnuts or pecans (optional)
- ¾ cup raisins (optional)
For the cream cheese frosting:
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (to thin the frosting, if needed)
Instructions:
1. Preheat and Prepare the Pans:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottom with parchment paper to ensure the cake doesn’t stick.
2. Grate the Carrots:
Finely grate about 3 cups of carrots. This will be the base of your carrot cake and help keep the cake moist and flavorful. Set the grated carrots aside.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. The combination of spices is what gives carrot cake its warm, comforting flavor. If you like a stronger spice profile, feel free to add an extra pinch of ginger or cinnamon.
4. Mix Wet Ingredients:
In another bowl, whisk together the eggs, oil, and vanilla extract until smooth. If you’re using pineapple, stir it in here as well. This adds extra moisture to the cake and a subtle fruity sweetness.
5. Combine Dry and Wet Ingredients:
Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix; otherwise, the cake can become dense. The batter will be thick, which is normal.
6. Fold in Carrots and Add-ins:
Gently fold the grated carrots into the batter. If you’re using nuts or raisins, add them at this stage. These add texture and extra flavor to the cake, though they are optional depending on personal preferences.
7. Pour into Cake Pans:
Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula to ensure the cakes bake evenly.
8. Bake the Cakes:
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so start checking around the 25-minute mark.
9. Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. Then, run a knife around the edges to loosen them, and turn them out onto wire racks to cool completely. It’s important to wait until the cakes are fully cooled before frosting, as warm cakes can cause the frosting to melt.
Making the Cream Cheese Frosting:
1. Cream the Butter and Cream Cheese:
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes. Make sure both are softened at room temperature for easy mixing.
2. Add Vanilla and Powdered Sugar:
Gradually add in the powdered sugar, one cup at a time, beating well after each addition. Add in the vanilla extract. Continue to beat the frosting until it’s smooth and fluffy. If the frosting is too thick, add 1-2 tablespoons of milk to thin it out to your desired consistency.
3. Taste and Adjust:
Taste the frosting and adjust sweetness if necessary. If you prefer it sweeter, you can add a bit more powdered sugar. If you want a tangier taste, you can add a small pinch of salt.
Assembling the Cake:
1. Level the Cake Layers:
If your cakes have domed while baking, use a serrated knife to gently level them off so they stack evenly.
2. Frost the First Layer:
Place one cake layer on your serving platter or cake stand. Spread a generous amount of cream cheese frosting over the top, smoothing it out to the edges with an offset spatula.
3. Add the Second Layer:
Place the second cake layer on top, pressing down gently to secure it in place. Spread a thin layer of frosting over the entire cake as a “crumb coat” to trap any loose crumbs. Chill the cake for about 15-20 minutes to set the crumb coat.
4. Final Frosting:
After the crumb coat has set, apply the remaining frosting in a thick, even layer around the cake. Smooth it out or create swirls using your spatula, depending on the look you want.
5. Decorate (Optional):
If desired, garnish the top with chopped walnuts or pecans, or add a light dusting of ground cinnamon. You can also pipe additional frosting around the edges for a more polished finish.
Serving and Storing:
Carrot cake is often even better the day after it’s made, as the flavors have time to meld. Store the cake in an airtight container in the refrigerator for up to 5 days. Before serving, let the cake sit at room temperature for about 30 minutes to take the chill off and ensure the frosting is soft.
This Carrot Cake recipe is rich, moist, and perfectly spiced, with a luxurious cream cheese frosting to tie it all together. Enjoy!
