Carrot cake is a beloved dessert known for its moist texture, rich flavor, and delicious cream cheese frosting. This easy-to-follow recipe creates a soft and flavorful cake with a hint of spice, perfect for any occasion from birthdays to holidays. Whether you make it as a layered cake or in a simple sheet pan, it’s always a hit!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil (or canola oil)
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots (about 3-4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: 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. Alternatively, you can bake the cake in a 9×13-inch baking dish.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar together until well combined. Slowly add the oil and vanilla extract, mixing until smooth and fully incorporated.
Step 4: Add the Grated Carrots and Wet Ingredients
Fold the grated carrots into the wet mixture until evenly distributed. Add the drained pineapple and fold in the nuts and shredded coconut (if using).
Step 5: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Step 6: Bake the Cake
Pour the batter evenly into the prepared cake pans (or into your 9×13-inch pan). Bake for 30-35 minutes for round pans or 40-45 minutes for a sheet pan, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 7: Make the Cream Cheese Frosting
While the cake is cooling, make the frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, and continue to beat until fluffy and well combined.
Step 8: Frost the Cake
Once the cake is completely cool, spread a layer of frosting on top of one of the cake layers (if using round pans) or directly onto the entire surface if you’re using a sheet pan. Place the second layer on top and continue frosting the entire cake. You can also garnish with extra chopped nuts, shredded coconut, or a sprinkle of cinnamon if desired.
Serving Tips
- Chill the Cake: For better slicing and a more structured cake, refrigerate for 30 minutes before serving.
- Garnish: Garnish with extra chopped walnuts, pecans, or coconut for added texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor gets even better the next day!
Tips for Success
- Grating Carrots: Use fresh, medium-sized carrots and finely grate them for a smooth texture in the cake.
- Moisture Level: Make sure to drain the pineapple well to avoid excess moisture in the batter.
- Substitute Ingredients: You can substitute the oil for applesauce for a lower-fat version, or swap out the nuts for raisins or dried cranberries for different flavors.
FAQs
1. Can I make this carrot cake ahead of time? Yes! You can bake the cake a day or two ahead and frost it just before serving. Store the cake covered in the fridge.
2. Can I freeze carrot cake? Absolutely! You can freeze the unfrosted cake layers for up to 3 months. Let them cool completely, wrap tightly in plastic wrap and foil, then place them in a freezer bag. Thaw in the refrigerator overnight and frost before serving.
3. What can I substitute for the cream cheese frosting? If you’re not a fan of cream cheese frosting, you can use buttercream frosting or a whipped cream frosting for a lighter option.
This Carrot Cake is the ultimate dessert for any celebration. It’s moist, flavorful, and topped with rich cream cheese frosting, making it impossible to resist. Whether you’re making it for a birthday, holiday, or just because, it’s sure to be a hit with your friends and family. Enjoy every bite!
