Craft a delicious Carrot Cake that’s moist, flavorful, and topped with the perfect cream cheese frosting. This recipe brings warmth and comfort to any occasion by combining the natural sweetness of carrots with a delightful blend of spices and crunchy nuts. Each bite offers a harmonious balance of flavors, making this cake not just a treat but a show-stopping centerpiece for celebrations, gatherings, or a cozy weekend dessert. Whether you're baking for a special event or simply indulging in a homemade treat, this carrot cake is sure to impress with its rich taste and beautiful presentation.
Ingredients
For the cake:
- 2 cups all-purpose flour sifted, for a fine and light texture
- 2 tsp baking powder and 1 tsp baking soda for lift
- 1/2 tsp salt to enhance flavors
- 2 tsp ground cinnamon and 1/2 tsp nutmeg for warmth and spice
- 1 cup vegetable oil for moisture
- 1 3/4 cups granulated sugar for sweetness
- 4 large eggs at room temperature, for richness and structure
- 3 cups grated carrots about 5 medium carrots, for natural sweetness and moisture
- 1 cup chopped walnuts or pecans optional, for crunch
- 1/2 cup unsweetened applesauce or crushed pineapple drained, for added moisture and fruitiness
- 2 tsp vanilla extract for depth of flavor
Cream Cheese Frosting Ingredients:
- 1/2 cup unsalted butter softened, for creaminess
- 8 ounces cream cheese softened, for tangy richness
- 4 cups powdered sugar sifted, for smooth sweetness
- 2 tsp vanilla extract for flavor enhancement
- Pinch of salt to balance sweetness
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or line them with parchment paper for easy removal.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Wet Ingredients: In a separate large bowl, beat the vegetable oil and granulated sugar together until well blended. Add the eggs one at a time, fully incorporating after each addition. Mix in the vanilla extract.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, nuts (if using) and applesauce or pineapple.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Frosting Instructions: Cream Base: Using an electric mixer, beat the softened butter and cream cheese together until smooth and creamy.
- Add Sugar: Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light and fluffy.
- Assemble Cake: Once the cakes are completely cooled, spread a layer of frosting over the top of one cake layer. Place the second layer on top and spread frosting over the entire cake, top and sides.
Notes
- Mixing the Batter: Don’t Overmix: After adding the dry ingredients to the wet, mix until just combined. Overmixing can lead to a denser cake because it develops the gluten in the flour.
- Thin Frosting Coat First: Apply a thin layer of frosting first to catch any crumbs (crumb coat), then chill for a bit before applying the final layer of frosting. This helps achieve a cleaner look.
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