Classic Carrot Cake

 

Classic Carrot Cake Recipe 🥕🎂

This moist, spiced carrot cake is packed with flavor and topped with rich cream cheese frosting. Perfect for any occasion!

Ingredients

For the Cake:

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2½ cups (270g) grated carrots
• ½ cup (120g) crushed pineapple, drained (optional for extra moisture)
• ½ cup (60g) chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix Wet Ingredients: In another bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Combine & Add Carrots: Gradually mix dry ingredients into wet ingredients. Fold in grated carrots, pineapple (if using), and nuts.
5. Bake: Divide batter between the cake pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool completely.
6. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy.
7. Assemble & Frost: Spread frosting between cake layers and on top. Optionally, sprinkle extra nuts on top.

Would you like any variations, like a sheet cake or cupcakes?