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Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 79 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic American carrot cake recipe is a moist, flavorful dessert featuring finely grated carrots, crushed pineapple, and warm spices like cinnamon and nutmeg. Topped with creamy, tangy cream cheese frosting, it’s perfect for celebrations or an indulgent everyday treat.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups finely grated carrots
  • 1 cup crushed pineapple (drained)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup shredded coconut (optional)

Cream Cheese Frosting

  • 8 ounces cream cheese (softened)
  • 1/2 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan to ensure the cakes don’t stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
  3. Combine Sugars and Oil: In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until fully blended and smooth.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract to add depth of flavor.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, stirring gently just until combined to avoid overmixing and tough cake texture.
  6. Fold in Add-ins: Carefully fold in the grated carrots, drained crushed pineapple, and if using, chopped nuts and shredded coconut to add moisture and texture.
  7. Bake the Cake: Divide the batter evenly between the prepared pans and bake. For round pans, bake for 30 to 35 minutes; for a 9×13-inch pan, bake 40 to 45 minutes. Test doneness by inserting a toothpick in the center—it should come out clean.
  8. Cool the Cake: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  9. Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until the frosting is fluffy.
  10. Frost and Assemble: Spread the cream cheese frosting over the cooled cake layers, assembling layers if applicable. Frost the top and sides evenly. Garnish with extra nuts or shredded coconut if desired for a decorative touch.

Notes

  • For enhanced flavor, toast the nuts before adding them to the batter to bring out their nuttiness.
  • This carrot cake can be made a day ahead and stored covered in the refrigerator; flavors deepen with time, making it even more delicious the next day.
  • Ensure the carrots are finely grated for a better texture and even distribution.

Find it online: https://slsrecipes.com/carrot-cake-recipe/