Carrot cake is a delightful dessert, known for its moist, flavorful layers and rich cream cheese frosting. The perfect carrot cake strikes a balance between the natural sweetness of carrots, the warmth of spices, and the lusciousness of the frosting.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream (if needed for consistency)
Instructions
1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combination of spices adds a delightful warmth to the cake.
3. Prepare Wet Ingredients: In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, walnuts, pineapple, and coconut. These add-ins not only provide texture but also enhance the cake’s flavor profile.
5. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add heavy cream, one tablespoon at a time, until you reach the desired consistency.
7. Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides of the cake. For a decorative touch, you can add swirls or patterns with a spatula or piping bag.
8. Garnish and Serve: Garnish the cake with additional chopped walnuts, shredded coconut, or even a sprinkle of cinnamon. Chill the cake in the refrigerator for at least 30 minutes before slicing, as this helps the frosting set and makes the cake easier to cut.
