Description
This homemade moist carrot cake is a classic dessert featuring warm spices, grated carrots, and optional nuts and raisins for added texture. Topped with a creamy, smooth cream cheese frosting, it’s perfect for celebrations or an everyday treat.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper to prevent sticking.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Mix Wet Ingredients: In a separate bowl, beat together the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy.
- Combine Batter: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until incorporated.
- Add Carrots and Extras: Gently fold in the grated carrots, chopped nuts, and raisins if using, ensuring even distribution without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake 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 wire racks to cool completely.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually incorporate the powdered sugar, then blend in vanilla extract and a pinch of salt. Continue beating until frosting is fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides evenly. Optionally garnish with extra nuts or carrot shavings.
- Serve: Slice the cake and serve at room temperature to enjoy the best flavor and moist texture.
Notes
- To keep the cake moist, avoid overbaking; check doneness at 30 minutes.
- Chilling the cream cheese and butter before making the frosting helps achieve a smoother texture.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- The cake can be stored covered in the refrigerator for up to 5 days or frozen for longer storage.
- Ensure carrots are finely grated to blend well into the batter without large chunks.
