Description
This classic carrot cake recipe features moist and flavorful layers made with grated carrots, warm spices, and optional nuts and raisins, topped with a creamy homemade cream cheese frosting. Perfect for celebrations or as a delightful dessert.
Ingredients
Scale
Carrot Cake:
- 2 1/4 cups all-purpose or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup crushed pineapple or unsweetened apple sauce
- 1 cup light brown sugar, lightly packed
- 1 cup white granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 2 1/2 cups grated carrots (about 2-3 large carrots)
- 1 cup crushed pecans or walnuts, divided, optional
- 1/2 cup raisins or sultanas, optional
Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- 6 ounces butter, softened to room temperature
- 4 cups powdered sugar, sifted if lumpy, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Pans: Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Mix Dry Ingredients: Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together vegetable oil, crushed pineapple (or apple sauce), light brown sugar, white granulated sugar, and vanilla extract. Beat in the eggs one at a time until well combined.
- Combine Batter: Stir the dry ingredients into the wet mixture until the batter is smooth, scraping the sides of the bowl as needed. Fold in grated carrots, 3/4 cup of the nuts, and raisins or sultanas if using.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 45 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 30 minutes. Transfer to cooling racks and peel the parchment paper off the base. Allow the cakes to cool completely before frosting.
- Make Frosting: In a large bowl, beat together softened cream cheese and butter with a hand mixer for 2-3 minutes until smooth and creamy. Stir in vanilla extract and powdered sugar, adding more sugar if needed to achieve a thick, spreadable consistency.
- Frost and Decorate: Frost the cooled cakes evenly with the cream cheese frosting. Sprinkle the remaining nuts on top for decoration, if desired.
Notes
- Make sure your cake has cooled completely before icing to prevent the cream cheese frosting from melting.
- You can substitute crushed pineapple with unsweetened apple sauce for a slightly different flavor and texture.
- For a nut-free version, omit the nuts entirely or substitute with seeds like pumpkin or sunflower.
- If you prefer a sweeter frosting, gradually add more powdered sugar until desired sweetness is achieved.
- Use fresh grated carrots for best texture and moisture in the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
