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Carrot Cake

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A moist, spiced cake packed with freshly grated carrots and warmth from cinnamon, nutmeg, and ginger. This classic carrot cake is topped with velvety cream cheese frosting for the perfect balance of sweetness and spice. Studded with optional nuts and raisins, each slice offers delightful texture and comforting flavor that makes it a perennial favorite for celebrations or everyday indulgence.

Ingredients

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Carrot Cake

A moist, spiced cake packed with freshly grated carrots and warmth from cinnamon, nutmeg, and ginger. This classic carrot cake is topped with velvety cream cheese frosting for the perfect balance of sweetness and spice. Studded with optional nuts and raisins, each slice offers delightful texture and comforting flavor that makes it a perennial favorite for celebrations or everyday indulgence.

Ingredients

For the Carrot Cake:

  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots (about 6 medium carrots)
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • ¼ cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1–2 tablespoons heavy cream or milk (if needed for consistency)

For the Garnish (Optional):

 

  • ½ cup chopped walnuts or pecans
  • ¼ cup toasted coconut flakes
  • Candied carrot curls

Instructions

  1. Prepare the Baking Pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper for easier removal.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  3. Beat Wet Ingredients: In a large bowl, beat the oil, granulated sugar, and brown sugar together with an electric mixer until well combined, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  5. Add Carrots and Mix-ins: Fold in the grated carrots, and if using, the chopped nuts, raisins, and drained crushed pineapple until evenly distributed throughout the batter.
  6. Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  7. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting, about 1-2 hours.
  8. Make the Cream Cheese Frosting: In a large bowl, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and salt, and beat until light and fluffy, about 3 minutes. If the frosting is too thick, add a tablespoon of heavy cream or milk to reach desired consistency.
  9. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  10. Decorate the Cake: If desired, press chopped nuts around the sides of the cake and sprinkle toasted coconut flakes on top. For an extra special touch, arrange candied carrot curls on top of the cake.

Serving Suggestions:

 

Serve slices of carrot cake with additional chopped nuts, a drizzle of caramel sauce, or a scoop of vanilla ice cream for a decadent dessert. For a beautiful presentation, garnish each plate with a small edible flower or a sprinkle of cinnamon. This cake pairs wonderfully with coffee, tea, or a glass of milk.

Notes

Pro Tips:

  • For the moistest cake, hand-grate the carrots using the fine side of a box grater rather than using pre-shredded carrots or a food processor.
  • Let the cream cheese and butter come to room temperature before making the frosting to ensure a smooth, lump-free result.
  • For extra flavor, toast the nuts before adding them to the batter or using as decoration.

Common Mistakes to Avoid:

  • Overmixing the batter, which can lead to a dense, tough cake instead of a light, tender crumb.
  • Using too coarse of a grate for the carrots, which can make the cake heavy and wet.
  • Frosting the cake while it’s still warm, which will cause the frosting to melt and slide off.

Storage Instructions:

Due to the cream cheese frosting, store the cake in the refrigerator, covered with a cake dome or loosely with plastic wrap, for up to 5 days. Let slices come to room temperature for about 30 minutes before serving for the best flavor and texture. The unfrosted cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before frosting.

 

Enjoy your Carrot Cake!

Find it online: https://bakesbliss.com/carrot-cake/