Description
This Perfect Carrot Cake recipe offers a moist, flavorful carrot cake layered with a smooth and creamy cream cheese frosting. It combines warm spices, grated carrots, and optional walnuts for texture, making it an ideal dessert for any occasion. The cake is baked to perfection and topped with a classic frosting that complements the spices beautifully.
Ingredients
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing and a dense cake.
- Add Carrots and Walnuts: Fold in the grated carrots and chopped walnuts, if using, to add moisture, flavor, and texture.
- Divide Batter: Evenly divide the cake batter between the two prepared pans, smoothing the tops with a spatula.
- Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: Remove cakes from the oven and allow them to cool completely in the pans before transferring to a wire rack to prevent breakage.
- Make the Frosting Base: Beat the softened cream cheese and unsalted butter together in a bowl until the mixture is smooth and creamy, ensuring a lump-free frosting.
- Add Sugar and Flavor: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, continuing to beat until the frosting is smooth and fluffy.
- Frost the Cake: Once the cakes are completely cooled, spread the cream cheese frosting evenly between the cake layers and on top, creating a luscious finish.
Notes
- For a nut-free version, omit the walnuts.
- Ensure the cream cheese and butter are softened to room temperature for a smooth frosting.
- Grate the carrots finely to incorporate well into the batter.
- Store the cake covered in the refrigerator for up to 3 days.
- Let the cake come to room temperature before serving for best flavor and texture.
