Carrot cake is undoubtedly a classic favorite! Here’s a recipe for a delicious and moist carrot cake that many people love:
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 5-6 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (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
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well.
- Beat in the eggs, one at a time, until well combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts (if using), and crushed pineapple (if using) until evenly distributed throughout the batter.
- 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 comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, mixing until smooth. Stir in the vanilla extract.
- Once the cakes are completely cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Optional: Garnish the top of the cake with chopped nuts or shredded carrots.
- Slice and enjoy your delicious homemade carrot cake!
This recipe yields a wonderfully moist carrot cake with just the right amount of spice and sweetness, topped with a creamy and tangy cream cheese frosting. It’s sure to be a hit with friends and family!