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Picture by moderncrumb
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Prep Time25 Mins
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Cook Time1 Hour
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Serving12
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View400
This homemade Carrot Cake is the epitome of moist, flavorful, and spiced perfection. Loaded with grated carrots, chopped nuts, and a luscious cream cheese frosting, it's the ultimate dessert for any occasion.
Ingredients
For the Carrot Cake:
For the Cream Cheese Frosting:
Nutrition
Per Serving:
- Daily Value*
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Calories: 560
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Total Fat: 28g43%
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Saturated Fat: 12g60%
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Trans Fat: 0g
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Cholesterol: 95mg32%
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Sodium: 320mg13%
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Total Carbohydrates: 76g25%
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Dietary Fiber: 2g8%
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Sugars: 59g
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Protein: 5g10%
Tips and Recommendations:
- To make grating carrots easier, use a box grater or a food processor with a grating attachment.
- If you prefer a lighter cake, you can reduce the sugar in the cream cheese frosting to your taste. Start with 2 cups of powdered sugar and add more as needed.
- Feel free to customize the cake by adding raisins, shredded coconut, or even a pinch of cloves for added flavor and texture.
- For a decorative touch, garnish the top of the cake with additional chopped nuts or finely grated carrots.
- This Carrot Cake is a classic choice for celebrations like birthdays and holidays. Enjoy the delightful combination of spices and cream cheese frosting!
Picture by moderncrumb
Instructions
Prepare the Carrot Cake:
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1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
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2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger.
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3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
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4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
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5. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until they are evenly distributed in the batter.
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6. Divide the batter equally between the prepared cake pans.
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7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
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8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
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1. In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and well combined.
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2. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is smooth and fluffy.
Assemble the Carrot Cake:
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1. Place one of the cooled cake layers on a serving plate or cake stand.
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2. Spread a layer of cream cheese frosting over the top of the first cake layer.
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3. Carefully place the second cake layer on top of the frosting.
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4. Frost the top and sides of the entire cake with the remaining cream cheese frosting.
Serve:
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1. Slice and serve your perfect Carrot Cake, and enjoy!