Delight in the timeless flavors of “Classic Comfort: Carrot Cake,” a moist and flavorful cake filled with grated carrots, warm spices, and a touch of sweetness. Topped with a rich cream cheese frosting, this classic dessert is perfect for any occasion, from family gatherings to birthday celebrations. Enjoy the perfect blend of textures and flavors that make this carrot cake a beloved favorite.
Why You’ll Love Carrot Cake:
- Moist and Flavorful: The grated carrots add moisture and natural sweetness.
- Warm Spices: A blend of cinnamon, nutmeg, and cloves provides a cozy, comforting flavor.
- Rich Cream Cheese Frosting: Adds a tangy and creamy contrast to the sweet cake.
- Versatile: Perfect for special occasions or as a delightful everyday treat.
Ingredients Notes For Carrot Cake:
- Cake:
- Carrots: Freshly grated carrots for the best texture and flavor.
- Flour: All-purpose flour for a tender crumb.
- Sugar: A combination of granulated and brown sugar for sweetness and moisture.
- Eggs: Provide structure and richness.
- Vegetable Oil: Keeps the cake moist.
- Spices: Ground cinnamon, nutmeg, and cloves for warm, aromatic flavors.
- Baking Powder and Baking Soda: Ensure the cake rises properly.
- Salt: Balances the sweetness and enhances flavor.
- Optional Add-ins: Chopped nuts (such as walnuts or pecans) and raisins for extra texture and flavor.
- Cream Cheese Frosting:
- Cream Cheese: Softened to room temperature for a smooth frosting.
- Butter: Softened, adds richness and creaminess.
- Powdered Sugar: Sweetens and thickens the frosting.
- Vanilla Extract: Adds flavor depth.
Recipe Steps:
- 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.
- Prepare the Carrots:
- Peel and grate 3 cups of carrots. Set aside.
- Mix Dry Ingredients:
- In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, and 1/2 teaspoon of salt.
- Mix Wet Ingredients:
- In another large bowl, beat together 1 cup of granulated sugar, 1 cup of packed brown sugar, and 1 cup of vegetable oil until well combined. Add 4 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
- Combine and Fold in Carrots:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots. If using, fold in 1 cup of chopped nuts and 1 cup of raisins.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat together 8 ounces of softened cream cheese, 1/2 cup of softened butter, and 2 teaspoons of vanilla extract until smooth. Gradually add 4 cups of powdered sugar, beating until the frosting is smooth and creamy.
- Assemble the Cake:
- Once the cakes are completely cool, spread a layer of cream cheese frosting over the top of one cake layer. Place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake.
- Serve:
- Decorate with additional chopped nuts or shredded carrots if desired. Slice and serve.
Storage Options:
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Freeze: Freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight and frost before serving.
Ingredients
For the Carrot 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
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots about 4-5 medium carrots
- 1 cup chopped walnuts or pecans optional
- 1 cup raisins optional
- 1/2 cup crushed pineapple drained (optional)
For the Cream Cheese Frosting:
- 1/2 cup 1 stick unsalted butter, softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk if needed for consistency
Instructions
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.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Mix Wet Ingredients:
- In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
Combine Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, nuts, raisins, and crushed pineapple (if using).
Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat the softened butter and cream cheese 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 1-2 tablespoons of milk until the desired consistency is reached.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
- Place the second cake layer on top and frost the top and sides of the cake.
- Decorate with additional chopped nuts, if desired.
Serve:
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
- Serve the cake chilled or at room temperature.