Carrot Cake Recipe

A moist, flavorful carrot cake recipe with warm spices and a tangy cream cheese frosting. This timeless dessert is perfect for birthdays, potlucks, and family gatherings.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Best carrot cake recipe, Carrot Cake Recipe, Carrot cake recipe moist, Classic carrot cake recipe, Easy carrot cake recipe without brown sugar, Mary Berry carrot cake recipe, Simple carrot cake recipe, Tasty carrot cake recipe

Prep Time: 20

Cook Time: 30

Cooling Time: 10

Total Time: 1

Servings:

Calories: 350kcal

Cost: $11

Equipment

9-inch round cake pans (Grease and flour, line with parchment)
Box grater or food processor (For grating fresh carrots)
Large mixing bowls (For dry and wet ingredients)
Wire cooling racks (To cool the cake completely)
Measuring cups and spoons (To measure ingredients)

Ingredients

2 cups Fresh carrots - finely grated Freshly grated carrots are key to the perfect texture; don't use pre-shredded.
2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
2 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
1 teaspoon Ground ginger
1 cup Vegetable oil - Keeps the cake moist; can substitute with coconut oil or applesauce for variation.
1 cup Granulated sugar
1 cup Brown sugar - Adds depth of flavor and moisture.
3 large Eggs
1 teaspoon Vanilla extract
Optional ½ cup Chopped walnuts or pecans - Adds crunch and nutty flavor (optional).
Optional ½ cup Crushed pineapple (well drained) - Adds moisture and sweetness, but be sure to drain well to avoid excess liquid.
Optional ½ cup Raisins - Adds a sweet, chewy texture (optional).

Instructions

Preheat oven to 350°F. Grease and flour two 9-inch round pans. Line bottoms with parchment paper.
Grate the fresh carrots and prepare optional add-ins (nuts, pineapple, raisins).
In a large bowl, whisk together the dry ingredients (flour, baking soda, baking powder, salt, and spices).
In another bowl, beat the eggs, oil, sugars, and vanilla until well combined.
Fold the wet ingredients into the dry ingredients, making sure not to overmix. Stir in the grated carrots and any optional add-ins.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes in their pans for 10 minutes, then transfer to cooling racks to cool completely.
For the frosting, beat together the cream cheese and butter until fluffy. Gradually add the powdered sugar, mixing in the vanilla extract and a pinch of salt.
Once the cakes are fully cooled, level the layers if necessary. Place the first layer on a serving plate, add a generous layer of frosting, then top with the second cake layer. Frost the top and sides of the cake.
Decorate with optional chopped walnuts, raisins, or other toppings.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition