This moist and flavorful carrot cake is a classic dessert that’s perfect for any celebration. With its rich cream cheese frosting and warm spices, it’s sure to be a crowd-pleaser!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup applesauce (optional)
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
How to Make the Best Carrot Cake
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal of the cakes after baking.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will evenly distribute the leavening agents and spices throughout the batter.
- Prepare the Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined. Stir in the grated carrots and applesauce (if using). The applesauce adds moisture and a hint of sweetness to the cake.
- Combine the Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake tough. If you’re adding chopped nuts, fold them in gently at this stage.
- 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 10 minutes before turning them out onto a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Stir in the vanilla extract.
- Assemble the Cake: Once the cakes are completely cool, spread a generous layer of frosting over the top of one cake layer. Place the second layer on top, and spread frosting over the top and sides of the entire cake. Smooth the frosting with a spatula or knife.
- Decorate and Serve: Decorate the cake with additional chopped nuts or carrot-shaped decorations if desired. Slice and serve this delicious carrot cake to your guests.
Helpful Tips
- Grating Carrots: For the best texture, grate the carrots finely. Avoid using pre-shredded carrots, as they are often too dry.
- Frosting Consistency: If the frosting is too soft, refrigerate it for about 15 minutes before frosting the cake. This will make it easier to spread.
- Cake Storage: This cake can be made a day in advance. Store it covered in the refrigerator to keep it fresh.
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure that all other ingredients are also gluten-free.
How can I add more flavor to the cake?
For extra flavor, you can add 1/2 cup of crushed pineapple (drained) or 1/2 cup of raisins to the batter.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving for the best texture and flavor.
Enjoy this moist and flavorful carrot cake topped with rich cream cheese frosting—perfect for any celebration!