Carrot Cake Recipe: A Moist and Flavorful Classic
A moist and flavorful carrot cake recipe made with fresh carrots, warm spices, and a creamy cream cheese frosting.
Equipment
- 2 9-inch round cake pans
- 1 Wire cooling rack
- 1 Electric mixer or whisk
- 1 Spatula
- 1 Parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup vegetable oil
- 1 ½ cups brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts optional
- ½ cup raisins optional
- Recipe Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, beat together the vegetable oil, brown sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, walnuts, and raisins until evenly distributed.
- Divide the batter between the two prepared cake pans, and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost the cake with cream cheese frosting and decorate as desired.
Notes
For extra moisture, use freshly grated carrots instead of pre-shredded ones.
The cake can be stored in the fridge for up to a week.
For a healthier version, try substituting half of the oil with applesauce.
Add crushed pineapple for extra sweetness and moisture, but be sure to drain it well.
The cake can be stored in the fridge for up to a week.
For a healthier version, try substituting half of the oil with applesauce.
Add crushed pineapple for extra sweetness and moisture, but be sure to drain it well.