Carrot Cake Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 1 hr
Total Time 1 hr 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 10
Best Season: All Seasons
Description

This moist and flavorful carrot cake is packed with fresh carrots, warm spices, and a hint of vanilla. Topped with a rich cream cheese frosting, this homemade classic is perfect for birthdays, holidays, or any special occasion. Whether you're a seasoned baker or trying it for the first time, this easy-to-follow recipe guarantees a deliciously spiced and perfectly balanced dessert.

Ingredients
    For the Cake:
  • 2 1/2 cups (315g)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup (200g)
  • 1 cup (200g)
  • 1 cup (240ml)
  • 4 large eggs (room temperature)
  • 2 tsp pure vanilla extract
  • 3 cups (300g)
  • 1/2 cup (120ml)
  • 1 cup (120g)
    • For the Cream Cheese Frosting:
  • 8 oz (225g)
  • 1/2 cup (115g)
  • 3 cups (360g)
  • 1 tsp pure vanilla extract
  • 1 tbsp 1-2 heavy cream (as needed for consistency)
  • 1/4 cup (30g)
Instructions
    Prepare the Oven & Pans
  1. 1
    Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
    2. Mix the Dry Ingredients
  2. 2
    In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined. Set aside.
    3. Prepare the Wet Ingredients
  3. 3
    In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    4. Combine Wet & Dry Ingredients
  4. 4
    Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Stir until just combined. Do not overmix.
    5. Fold in Carrots & Nuts
  5. 5
    Gently fold in the grated carrots and chopped nuts (if using) until evenly distributed.
    6. Bake the Cake
  6. 6
    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.
    7. Cool the Cakes
  7. 7
    Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
    8. Prepare the Cream Cheese Frosting
  8. 8
    In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating on low speed until fully incorporated. Add the vanilla extract and heavy cream, beating until smooth and fluffy.
    9. Assemble & Frost the Cake
  9. 9
    Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer over it and frost the top and sides of the cake evenly. Garnish with chopped walnuts if desired.
    10. Serve & Enjoy!
  10. 10
    Slice and serve your delicious homemade carrot cake. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Note
  • Storage: Store in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.
  • Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting.
  • Variations: Add raisins or shredded coconut for extra texture.
  • Dairy-Free Option: Substitute buttermilk with almond milk + 1 tsp vinegar, and use dairy-free cream cheese for the frosting.
Keywords: moist carrot cake, homemade carrot cake, best carrot cake, easy dessert recipe
Read it online: https://petitepanini.com/recipe/carrot-cake-recipe/