Carrot Cake
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup light brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots (about 4-5 large carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp milk (if needed, for consistency)
Instructions:
- 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.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- Add the Wet Ingredients:
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until everything is well combined and smooth.
- Fold in the grated carrots, chopped nuts, crushed pineapple, and shredded coconut (if using) until evenly distributed in the batter.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla extract and continue to beat until the frosting is smooth and fluffy. If the frosting is too thick, add a tablespoon or two of milk to reach your desired consistency.
- Assemble the Cake:
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Place the second cake layer on top, and frost the top and sides of the cake with the remaining frosting. Decorate with extra chopped nuts or a sprinkle of shredded coconut if desired.
- Serve:
- Slice and serve your delicious Carrot Cake! Store leftovers in the refrigerator for up to 5 days.
Tips:
- For extra moisture, you can soak the grated carrots in a little bit of orange juice before adding them to the batter.
- If you prefer cupcakes, this recipe works well for making carrot cake cupcakes. Simply adjust the baking time to around 18-22 minutes.
Enjoy your moist and flavorful Carrot Cake with creamy, dreamy cream cheese frosting!