Best Carrot Cake Recipe

Carrot cake is a timeless dessert that perfectly balances sweetness, spice, and texture. This recipe delivers a moist and flavorful cake with a luscious cream cheese frosting, making it ideal for any occasion.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1 cup vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk (if needed for consistency)

Instructions

Preparing the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, beat together vegetable oil, granulated sugar, and brown sugar until well combined.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Fold in grated carrots, walnuts, and raisins (if using).
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting:

1. In a large bowl, beat cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, mixing until well incorporated.
3. Stir in vanilla extract and mix until fluffy. Add milk as needed to achieve desired consistency.

Assembling the Cake:

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
2. Place the second cake layer on top and frost the top and sides evenly.
3. Garnish with chopped walnuts or a light dusting of cinnamon if desired.
4. Refrigerate for at least 30 minutes before serving for best results.

FAQs

Can I make this carrot cake ahead of time? Yes! You can bake the cake layers in advance and store them in the refrigerator for up to 2 days or freeze them for up to 3 months.

Can I use applesauce instead of oil? Yes, you can substitute half of the oil with applesauce for a slightly healthier option.

How do I store carrot cake? Keep it refrigerated in an airtight container for up to 5 days. Bring it to room temperature before serving for the best texture.

Notes and Tips

• Ensure your carrots are finely grated for even distribution and moisture.
• Don’t overmix the batter to avoid a dense cake.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly.
• This recipe can also be made into cupcakes. Adjust the baking time to 18-22 minutes.

Enjoy this delicious and classic carrot cake with family and friends!

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