Description
A moist and flavorful carrot cake layered with a rich and creamy homemade cream cheese frosting. This classic dessert features warm spices, freshly grated carrots, and optional crunchy nuts, coming together in a tender cake perfect for any celebration or cozy treat.
Ingredients
Cake Ingredients
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups (300g) grated carrots (about 4 medium carrots)
- ½ cup (60g) chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients
- 8 oz (227g) cream cheese, room temperature
- ½ cup (115g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional for desired consistency)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly blended. Set this dry mixture aside.
- Combine Wet Ingredients: In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Add Carrots: Gradually stir the grated carrots into the wet ingredients, incorporating them evenly throughout the batter.
- Combine Wet and Dry: Add the dry ingredients to the wet carrot mixture and gently stir until just combined to avoid overmixing. If using, fold in the chopped nuts for added texture.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and milk (if needed for spreading consistency). Continue beating until the frosting is well combined and fluffy.
- Assemble the Cake: Once the cakes are completely cool, spread a thick layer of cream cheese frosting over the top of one cake layer. Place the second layer on top and evenly frost the top and sides of the entire cake.
- Garnish and Serve: Optionally, garnish the finished cake with additional chopped nuts, shredded coconut, or decorative carrot shapes for an elegant presentation.
Notes
- Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For a moister cake, use freshly grated carrots rather than pre-shredded.
- Adjust milk in frosting gradually to achieve your preferred spreading consistency.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
