Description
This Homemade Moist Carrot Cake is a classic, rich, and flavorful dessert perfect for any occasion. Packed with grated carrots, warm spices, and optional nuts and raisins, it offers a delightful texture and sweetness. Topped with a luscious cream cheese frosting, this carrot cake is moist and irresistibly delicious.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
Optional Add-ins
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined.
- Mix Wet Ingredients: In another bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Add Carrots and Extras: Fold in the grated carrots. If you like, add chopped walnuts or pecans and raisins at this stage to add extra texture and flavor.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Make the Frosting: In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract and a pinch of salt until the frosting is light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of frosting on top, then place the second layer over it. Frost the top and sides of the entire cake evenly. You can garnish the cake with extra nuts or carrot decorations if desired.
- Serve: Slice the carrot cake and serve at room temperature for the best flavor and texture.
Notes
- Make sure to grate the carrots finely for a moist texture.
- Optional nuts and raisins add great texture but can be omitted for nut-free versions.
- Allow the cake to cool completely before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 4 days.
- Bring the cake to room temperature before serving for optimal taste.
