Description
This moist and flavorful carrot cake is packed with freshly grated carrots, warm spices, and topped with a rich cream cheese frosting. Perfect for celebrations or as a special treat, it’s a classic dessert that never disappoints.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups (300g) grated carrots
- 1 cup (100g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In another large mixing bowl, whisk together the brown sugar, granulated sugar, oil, eggs, and vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots and chopped nuts (if using) until evenly distributed.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in the pans for 20 minutes. Then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and assemble the cake layers.
Notes
- You can make the cake layers a day in advance; wrap tightly and refrigerate.
- For best results, use freshly grated carrots instead of pre-shredded ones.
- Nuts are optional and can be omitted or substituted with raisins or pineapple for variation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
