Here’s a classic, ultra-moist carrot cake recipe with cream cheese frosting 🥕✨
🥕 Classic Carrot Cake
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 1 cup (240ml) vegetable oil
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups (300g) finely grated carrots
- 1 cup (120g) chopped walnuts or pecans (optional)
- ½ cup (75g) crushed pineapple, drained (optional, for extra moisture)
🧁 Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a large bowl, whisk sugars, oil, eggs, and vanilla until smooth.
- Combine: Gradually add dry ingredients to wet. Stir until just combined.
- Fold in grated carrots, nuts, and pineapple (if using).
- Bake: Divide batter evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
🍰 Cream Cheese Frosting
Ingredients:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3–4 cups (360–480g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Beat cream cheese and butter until smooth.
- Add vanilla and salt.
- Gradually add powdered sugar until desired sweetness and thickness.
- Frost cooled cake layers and decorate with chopped nuts if desired.
💡 Tips for the Best Carrot Cake
- Finely grate carrots for a softer texture.
- Don’t overmix the batter.
- For extra spice, add ¼ tsp ground ginger or cloves.
- Store in the fridge (because of the frosting) for up to 5 days.
If you’d like, I can also give you:
- A healthier version
- A carrot cake loaf recipe
- Cupcake measurements
- Or a bakery-style super fluffy version 😊
