Carrot Cake Recipe
This classic carrot cake is moist, fluffy, and packed with warm spices. Perfectly paired with a creamy cream cheese frosting, it's a treat everyone will love. You can customize it with add-ins like nuts, raisins, or even tropical flavors like pineapple and coconut.
Equipment :
- 2 9-inch round cake pans (or 12-cup muffin tin for cupcakes)
- Mixing bowls (1 large for dry ingredients, 1 medium for wet ingredients)
- Whisk and spatula
- Grater (for fresh carrots)
- Electric mixer (for frosting)
- Toothpick (to test doneness)
- Cooling rack
- Piping bags (optional for frosting decoration)
Ingredients :
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves optional
- 1 tsp salt
- 4 large eggs
- 1 ½ cups vegetable oil or coconut oil
- 2 cups freshly grated carrots about 3-4 medium carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
- 1 tsp vanilla extract
- For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions :
- Preheat the oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves (if using), and salt.
- Mix wet ingredients: In a separate bowl, beat the eggs, oil, and vanilla extract until smooth and well-combined.
- Combine wet and dry ingredients: Gradually fold the wet mixture into the dry mixture until just combined. Be careful not to overmix.
- Add carrots and mix-ins: Gently fold in the grated carrots, walnuts, and raisins (if using).
- Pour into pans: Divide the batter evenly between the prepared pans (or muffin tin for cupcakes) and smooth the top.
- Bake: Bake for 30–35 minutes for round cakes or 18–20 minutes for cupcakes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until light and fluffy. Stir in vanilla and salt.
- Frost the cake: Once the cake is completely cool, spread the cream cheese frosting evenly on top of the cake layers or cupcakes. Decorate as desired with extra walnuts, coconut, or other toppings.