Carrot cake is a beloved dessert that combines the natural sweetness of carrots with the warmth of spices, all topped with a luscious cream cheese frosting. This recipe is designed to be both easy and incredibly delicious, making it perfect for any occasion. Follow along to create a moist, flavorful carrot cake that will become a family favorite.
Ingredients
For the Cake:
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- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups (300g) grated carrots (about 4-5 medium carrots)
- 1 cup (120g) chopped walnuts or pecans (optional)
- 1 cup (150g) raisins (optional)
- 1 cup (240ml) crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 16 oz (450g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 2 teaspoons vanilla extract
.
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Instructions
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the Cake Batter:
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- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, and if using, the nuts, raisins, and crushed pineapple.
3. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
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- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Beat in the vanilla extract.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting over the top.
- Place the second cake layer on top and spread frosting over the top and sides of the cake.
- For a smoother finish, apply a crumb coat (a thin layer of frosting) and refrigerate for 30 minutes before applying the final layer of frosting.
Tips for the Perfect Carrot Cake
- Fresh Carrots: Use freshly grated carrots for the best texture and flavor. Pre-grated carrots can be dry and less flavorful.
- Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing and a fluffy cake.
- Don’t Overmix: Mix the batter until just combined to keep the cake light and airy.
- Customizable Add-ins: Feel free to add or omit the nuts, raisins, and pineapple based on your preferences.
FAQ’s
1. Can I make this cake ahead of time?
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- Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving.
2. Can I use a different type of oil?
- Yes, you can use canola oil, melted coconut oil, or even applesauce for a healthier option.
3. How do I store leftover cake?
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- Store leftover cake in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
4. Can I freeze this cake?
- Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before frosting.
5. What can I use instead of cream cheese frosting?
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- You can use buttercream frosting, whipped cream, or a simple glaze made from powdered sugar and milk.