Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the grated carrots, walnuts, and raisins, if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
To make the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.
- Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
- Prep Time: 20 minutes | Baking Time: 35 minutes | Total Time: 55 minutes
- Kcal: 450 kcal | Servings: 12 servings
FAQs:
- What makes a classic carrot cake so special? A classic carrot cake is beloved for its moist, flavorful crumb, which is enriched with grated carrots, warm spices like cinnamon and nutmeg, and often includes add-ins such as chopped nuts, raisins, or pineapple. The rich, tangy cream cheese frosting perfectly complements the spiced cake, making it a timeless favorite.
- How do you make a classic carrot cake with cream cheese frosting? To make a classic carrot cake, start by mixing the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together the wet ingredients: eggs, oil, sugar, and vanilla extract. Stir in the grated carrots and any optional add-ins like nuts or raisins. Combine the wet and dry ingredients until just mixed. Pour the batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean. For the cream cheese frosting, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Frost the cooled cake layers with the cream cheese frosting.
- Can I make carrot cake ahead of time? Yes, carrot cake can be made ahead of time. You can bake the cake layers in advance, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 3 days or freeze them for up to 3 months. The cream cheese frosting can also be made ahead and stored in the refrigerator for up to a week. Assemble and frost the cake before serving.
- Can I add pineapple or nuts to my carrot cake? Yes, adding crushed pineapple or chopped nuts (such as walnuts or pecans) to the batter is a popular variation. Pineapple adds extra moisture and a subtle sweetness, while nuts provide a delightful crunch. Be sure to drain the pineapple well to avoid adding too much liquid to the batter.
- How should I store carrot cake with cream cheese frosting? Carrot cake with cream cheese frosting should be stored in the refrigerator due to the dairy content in the frosting. Cover the cake with plastic wrap or store it in an airtight container to keep it fresh. It can be refrigerated for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.