Carrot Cake

The classic carrot cake – a timeless delight that never goes out of style! Moist, flavorful, and utterly decadent, this beloved treat is a staple of any celebration. With its tender crumb, subtle spice, and tangy cream cheese frosting, this carrot cake recipe is sure to become a new family favorite.

Ready Time

1 hrs 20 mins

Yields

4 servings

Ingredients

1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup all-purpose flour
1 cup grated carrots
1/2 cup chopped walnuts (optional)
For the cream cheese frosting:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 cup powdered sugar

Instructions

Preheat your oven to 350°F (180°C).

Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, cream the sugar and butter until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, then stir in the baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

In another bowl, whisk together the flour and grated carrots.

Add the flour mixture to the sugar mixture and mix until just combined.

If using walnuts, fold them into the batter.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

For the frosting, beat the cream cheese and butter until smooth.

Beat in the vanilla extract.

Gradually add the powdered sugar, beating until smooth and creamy.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.

Place the second layer on top and frost the top and sides of the cake with the remaining frosting.

Notes

Make sure to use room temperature eggs for a lighter cake. If using walnuts, be gentle when folding them into the batter to avoid crushing.

For a moist cake, don’t overmix the batter.

Also, make sure to not overbake, as the cakes can dry out quickly. For a smooth frosting, make sure the cream cheese and butter are at room temperature.

If you’re not using the cake immediately, you can store it at room temperature for up to 3 days or freeze for up to 2 months.