Description
This homemade moist carrot cake is a classic dessert featuring tender, spiced layers loaded with grated carrots and optional nuts and raisins, topped with a rich, creamy cream cheese frosting. Perfectly balanced with warm cinnamon, nutmeg, and ginger, this cake is ideal for celebrations or any sweet craving.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting
- 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 your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes release easily after baking.
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined. This creates the spiced base for the carrot cake.
- Mix Wet Ingredients: In a separate bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well blended, forming a smooth, slightly thick liquid mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, gently mixing until just combined to avoid overworking the batter which could make the cake dense.
- Add Carrots and Optional Ingredients: Fold in the grated carrots, and if desired, stir in chopped walnuts or pecans and raisins for added texture and flavor.
- 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. Once baked, cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Make the Frosting: While the cakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition, then blend in the vanilla extract and a pinch of salt until the frosting is fluffy and spreadable.
- Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Spread frosting evenly over the top and sides of the entire cake. Garnish as desired with extra nuts or carrot decorations.
- Serve: Slice the cake and serve at room temperature for the best flavor and texture.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- Grating the carrots finely helps keep the cake moist without being chunky.
- Optional nuts and raisins can be omitted for nut-free or simpler cake variations.
- Store leftover cake covered in the refrigerator for up to 5 days.
- This cake can be made a day in advance to enhance the flavors.
