Easy Carrot Cake Recipe

Carrot cake is a classic dessert that combines the sweetness of carrots with the warmth of spices, creating a moist and flavorful treat. It’s often topped with a creamy cream cheese frosting, which adds a tangy contrast to the sweetness of the cake. In this post, we’ll explore a simple yet delicious carrot cake recipe, along with some pro tips to ensure your cake turns out perfectly.

Ingredients for Carrot Cake

To make a classic carrot cake, you’ll need the following ingredients:

2 ½ cups all-purpose flour
1 cup granulated sugar
1 cup light or dark brown sugar
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup cooking oil (such as canola or vegetable oil)
½ cup melted unsalted butter
4 large eggs (at room temperature)
1 tablespoon vanilla extract
3 cups grated carrots (peeled before grating)
1 cup chopped walnuts or pecans (optional)

For the cream cheese frosting, you’ll need:

½ cup unsalted butter (softened)
8 oz cream cheese (softened)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

Instructions for Carrot Cake

Preparing the Cake

Preheat the Oven: Set your oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: Add the cooking oil and melted butter to the dry ingredients. Mix well until the batter is thick and stiff. You may need to use an electric mixer for this step.
Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Stir in Carrots and Nuts: Fold in the grated carrots and chopped nuts (if using) until well combined.
Bake the Cake: Divide the batter evenly between the prepared pans and bake for about 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Cool the Cake: Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely.

Preparing the Cream Cheese Frosting

Beat Butter and Cream Cheese: In a large bowl, use an electric mixer to beat the softened butter and cream cheese until smooth and creamy.
Add Vanilla and Salt: Stir in the vanilla extract and salt.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the powdered sugar until fully incorporated. Scrape down the sides of the bowl as needed.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the entire cake with the remaining frosting.

Pro Tips for Making Carrot Cake

Use Room Temperature Eggs: This ensures that the eggs mix smoothly into the batter, contributing to a moist cake.
Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake.
Use Fresh Spices: Freshly ground cinnamon and nutmeg will give your cake a more vibrant flavor.
Add Nuts or Pecans: These add a delightful crunch and texture to the cake.
Chill the Cake: After assembling, chill the cake in the refrigerator for about 30 minutes to set the frosting before serving.

Conclusion

Carrot cake is a versatile dessert that can be enjoyed at any time of the year. With its moist texture, warm spices, and creamy frosting, it’s a treat that’s sure to please both kids and adults alike. By following these simple steps and pro tips, you’ll be able to create a delicious carrot cake that will become a favorite in your household.