Description
This classic Carrot Cake recipe with creamy cream cheese frosting is a moist and flavorful dessert perfect for any occasion. Featuring grated carrots, warm cinnamon, and optional walnuts and raisins for extra texture, the cake is baked to perfection and topped with a rich, smooth cream cheese frosting. Ideal for family gatherings or celebrations, this recipe yields a tender, spiced cake with a luscious finish.
Ingredients
Scale
For the Cake:
- 2 cups (260g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 ¼ cups (295ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (190g) lightly packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups (300g) freshly grated carrots
- 1 cup (120g) coarsely chopped walnuts (optional)
- ½ cup (70g) raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (if needed)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (176°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon until evenly mixed. Set aside this dry mixture for later use.
- Mix wet ingredients: In a large bowl, whisk the vegetable oil, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined, creating a sweet and oily base.
- Add eggs: Incorporate the eggs one at a time into the wet mixture, beating well after each addition to ensure the batter is smooth and uniform.
- Incorporate dry ingredients: Gradually add the previously mixed dry ingredients to the wet bowl, stirring gently until just combined to avoid over-mixing, which could toughen the cake.
- Fold in carrots and optional mix-ins: Gently fold the freshly grated carrots, chopped walnuts, and raisins into the batter, evenly distributing them without overworking the batter.
- Pour and bake: Divide the batter evenly between the two prepared cake pans, smoothing the tops. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for 15 minutes, then carefully remove them and transfer to a wire rack to cool completely to room temperature before frosting.
- Prepare frosting: In a large bowl, beat together softened cream cheese and unsalted butter until fluffy and smooth. Gradually add the powdered sugar, one cup at a time, mixing thoroughly after each addition. Stir in the vanilla extract and add milk or cream as needed to achieve a smooth, spreadable consistency.
- Frost the cake: Once the cakes are fully cooled, spread frosting over the top of one cake layer. Place the second layer on top, then frost the top and sides of the entire cake. Optionally, garnish with additional chopped walnuts for decoration.
Notes
- For a moister cake, do not overmix the batter once the flour is added.
- Allow the cakes to cool completely before frosting to avoid melting the cream cheese frosting.
- Walnuts and raisins are optional but add great texture and flavor.
- Use freshly grated carrots for the best texture and moisture.
- If frosting is too thick, add milk or cream one teaspoon at a time until desired consistency is reached.
