Description
A deliciously moist carrot cake with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring they’re well-prepared to release the cake easily.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, combine granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, stirring in the vanilla extract last.
- Combine the dry ingredients to the wet, stirring gently until just combined.
- Fold in the grated carrots, chopped nuts, and raisins.
- Divide the batter evenly between the two prepared pans, smoothing the tops.
- Bake for 40–45 minutes. Check for doneness with a toothpick.
- Cool for 10 minutes in the pans before transferring to a wire rack.
- Prepare frosting: Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla.
- Frost once cooled, spreading frosting generously between the layers and over the top and sides.
Notes
Make-ahead tips: Bake the cake a day in advance for enhanced flavors. Experiment with nuts or chocolate chips for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg