Carrot Cake Recipe

Name: Carrot Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: One 9-inch layer cake
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 1/2 cups granulated sugar; 1/2 cup packed brown sugar; 1 cup vegetable oil; 4 large eggs; 2 teaspoons vanilla extract; 3 cups grated carrots (about 4-5 medium carrots); 1 cup chopped walnuts (optional); 1/2 cup raisins (optional); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

American · Dessert · 60 min total

Carrot Cake recipe videos

A moist and spiced carrot cake with cream cheese frosting, perfect for any celebration or as a comforting dessert.

25
min prep

35
min cook

12
servings

580
kcal/serving

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups grated carrots (about 4-5 medium carrots)
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in grated carrots, walnuts, and raisins if using.
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.
Once cakes are completely cool, spread frosting on top of one layer, place the second layer on top, and frost the top and sides of the cake. Refrigerate until ready to serve.

Tips

Use room temperature ingredients for the frosting to ensure a smooth texture.
Grate carrots finely for a more even texture in the cake.
Store leftover cake in the refrigerator for up to 5 days.
Toast walnuts before adding for extra flavor.

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