Carrot Cake Recipe

Carrot Cake Recipe

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 3 cups (300g) grated carrots
• 1 cup (100g) chopped walnuts or pecans (optional)
• 1 cup (240ml) crushed pineapple, drained (optional)
• 1 cup (160g) raisins (optional)
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (optional, for desired consistency)

Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch pan.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Mix wet ingredients: In a large bowl, beat the sugar and oil together until well blended. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
5. Add carrots and optional ingredients: Fold in the grated carrots, and if using, the nuts, pineapple, and raisins.
6. Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13 pan), or until a toothpick inserted into the center of the cake comes out clean.
7. Cool: Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

For the Cream Cheese Frosting:

1. Beat cream cheese and butter: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add vanilla and adjust consistency: Beat in the vanilla extract. If the frosting is too thick, add heavy cream a tablespoon at a time until you reach your desired consistency.

Assemble the Cake:

1. Layer and frost: If making a layer cake, place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and spread frosting over the top and sides of the cake. If making a 9×13 cake, simply spread the frosting over the top.
2. Decorate (optional): Decorate the cake with additional nuts or carrot decorations as desired.
3. Serve: Slice and serve. Store any leftovers in the refrigerator.

Enjoy your delicious carrot cake!