Perfect Carrot Cake

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Picture by moderncrumb

  • Prep Time
    25 Mins
  • Cook Time
    1 Hour
  • Serving
    12
  • View
    400
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*
  • Calories: 560
  • Total Fat: 28g
    43%
  • Saturated Fat: 12g
    60%
  • Trans Fat: 0g
  • Cholesterol: 95mg
    32%
  • Sodium: 320mg
    13%
  • Total Carbohydrates: 76g
    25%
  • Dietary Fiber: 2g
    8%
  • Sugars: 59g
  • Protein: 5g
    10%

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:

  • 1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • 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.
  • 3. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
  • 4. Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
  • 5. Stir in the grated carrots, crushed pineapple, and chopped nuts (if using) until they are evenly distributed in the batter.
  • 6. Divide the batter equally between the prepared cake pans.
  • 7. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  • 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:

  • 1. In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and well combined.
  • 2. Gradually add the powdered sugar and vanilla extract. Beat until the frosting is smooth and fluffy.


Assemble the Carrot Cake:

  • 1. Place one of the cooled cake layers on a serving plate or cake stand.
  • 2. Spread a layer of cream cheese frosting over the top of the first cake layer.
  • 3. Carefully place the second cake layer on top of the frosting.
  • 4. Frost the top and sides of the entire cake with the remaining cream cheese frosting.


Serve:

  • 1. Slice and serve your perfect Carrot Cake, and enjoy!
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