Description
A moist and flavorful classic carrot cake made with grated carrots, warm spices, and optional nuts and raisins, topped with a creamy homemade cream cheese frosting. Perfect for celebrations or a delightful dessert.
Ingredients
Scale
Carrot Cake
- 2 1/4 cups all-purpose or plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 1/2 cup crushed pineapple or unsweetened apple sauce
- 1 cup light brown sugar lightly packed
- 1 cup white granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 2 1/2 cups grated carrots from about 2-3 large carrots
- 1 cup crushed pecans or walnuts, divided, optional
- 1/2 cup raisins or sultanas, optional
Cream Cheese Frosting
- 8 ounces cream cheese softened to room temperature
- 6 ounces butter softened to room temperature
- 4 cups powdered sugar sifted if lumpy, plus more if needed
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the pans: Heat the oven to 350º F (175°C). Lightly grease two 9-inch round cake pans and line the base of each pan with parchment paper.
- Combine dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
- Mix wet ingredients: In a separate large bowl, whisk together the vegetable oil, crushed pineapple (or unsweetened apple sauce), light brown sugar, white sugar, and vanilla extract. Beat in eggs one at a time until fully incorporated and smooth.
- Combine wet and dry: Gradually stir the dry ingredients into the wet mixture until the batter is smooth, scraping down the sides of the bowl to ensure thorough mixing.
- Add carrots and extras: Gently fold in grated carrots, 3/4 cup of the crushed nuts, and raisins or sultanas if using.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 45 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 30 minutes. Then transfer them to cooling racks, peeling off the parchment paper carefully. Allow to cool completely before frosting.
- Make the frosting: In a large bowl, beat together the softened cream cheese and butter with a hand mixer for 2-3 minutes until smooth and creamy, scraping down the sides as needed.
- Add sugar and vanilla: Stir in the vanilla extract and sifted powdered sugar. Add more powdered sugar if necessary to achieve a thick and spreadable consistency.
- Frost and decorate: Spread the cream cheese frosting evenly over the cooled cakes. Optionally, sprinkle the remaining crushed nuts on top for decoration.
Notes
- Make sure your cake has cooled completely before applying the cream cheese frosting to prevent it from melting.
- You can substitute crushed pineapple with equal amounts of unsweetened apple sauce for a different flavor and moisture.
- Optional nuts and raisins can be omitted or replaced based on personal preference or allergies.
- Using room temperature eggs and cream cheese helps achieve a smoother batter and frosting texture.
- For easier cake removal, line pans with parchment paper and grease well.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
