Carrot Cake

Carrot Cake
Prep Time: 30 mins Cook Time: 40 mins Total Time: 70 mins Serves: 12

A moist and flavorful carrot cake loaded with fresh carrots, warm spices, and topped with creamy cream cheese frosting.

Ingredients

For the Cake:

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

For the Cream Cheese Frosting:

  • 16 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Extra chopped walnuts for decoration

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat eggs, oil, both sugars, and vanilla until well combined.
  4. Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots, walnuts, and raisins if using.
  6. Divide batter evenly between prepared pans.
  7. Bake for 35-40 minutes, or until a toothpick comes out clean.
  8. Cool in pans for 10 minutes, then remove and cool completely on wire racks.

For the Frosting:

  1. Beat cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar, vanilla, and salt.
  3. Beat until light and fluffy (about 5 minutes).
  4. Once cake is completely cool, frost between layers and cover entire cake.
  5. Decorate the sides with chopped walnuts if desired.

Tips

  • Grate your own carrots instead of using pre-shredded for best texture and moisture.
  • Make sure cream cheese and butter are properly softened for smooth frosting.
  • Toast the walnuts before adding them to enhance their flavor.
  • The cake can be made a day ahead and stored in the refrigerator.