To make a classic moist carrot cake with cream cheese frosting, follow these steps:
Ingredients
- Carrots (grated)
- All-purpose flour
- Baking soda and baking powder
- Salt and spices (cinnamon, nutmeg, clove optional)
- Granulated sugar and brown sugar
- Vegetable oil (or a mix of oil and butter)
- Eggs
- Vanilla extract
- Nuts (walnuts or pecans, optional)
- Raisins (optional)
- Cream cheese, butter, powdered sugar, and vanilla for frosting
Instructions
1. Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line two 8- or 9-inch round cake pans with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk the wet ingredients: oil, sugars, eggs (one at a time), and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in grated carrots, nuts, and raisins if using.
2. Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then turn out onto cooling racks to cool completely.
3. Make the Cream Cheese Frosting:
- Beat softened butter and cream cheese until smooth.
- Add vanilla extract and a pinch of salt.
- Gradually add powdered sugar, beating until fluffy and spreadable.
4. Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread a layer of frosting on top.
- Place the second cake layer on top, and frost the top and sides of the cake.
- Decorate with chopped nuts if desired.
- Chill the cake for about 30 minutes before slicing.
This method yields a moist, flavorful carrot cake with a creamy frosting that is a popular favorite
