Experience the ultimate comfort dessert with our Classic Carrot Cake. This beloved recipe combines the natural sweetness of carrots with warm spices, and is topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion, this moist and flavorful cake is sure to become a family favorite.
Preparation and Cooking Times
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Cooling Time: 1 hour
- Total Time: 2 hours
Servings and Serving Size
- Servings: 12
- Serving Size: 1 slice
Nutritional Information (per serving)
- Calories: 450
- Protein: 6g
- Carbohydrates: 55g
- Fat: 24g
- Fiber: 3g
- Sugar: 40g
- Sodium: 350mg
Ingredients
For the Cake:
- 250g (8.8 oz) all-purpose flour
- 300g (10.6 oz) granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 240ml (1 cup) vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 300g (10.6 oz) grated carrots
- 100g (3.5 oz) crushed pineapple, drained
- 100g (3.5 oz) chopped walnuts (optional)
For the Cream Cheese Frosting:
- 225g (8 oz) cream cheese, softened
- 115g (4 oz) unsalted butter, softened
- 400g (14 oz) powdered sugar
- 2 tsp vanilla extract
Method of Preparation
Prepare the Cake:
- Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat the oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using).
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined. Stir in the vanilla extract.
Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate with additional chopped walnuts or grated carrots if desired.
Tips for Culinary Success
- For extra moistness, substitute part of the oil with unsweetened applesauce.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- For a more pronounced spice flavor, increase the cinnamon, nutmeg, and ginger to taste.
Frequently Asked Questions (FAQs)
- Q: Can I make this cake ahead of time? A: Yes, carrot cake can be made a day in advance. Store it in an airtight container in the refrigerator.
- Q: Can I freeze carrot cake? A: Yes, you can freeze unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
- Q: Can I use a different type of nuts? A: Absolutely! Pecans are a great alternative to walnuts in this recipe.
Indulge in the rich, comforting flavors of our Classic Carrot Cake with Cream Cheese Frosting. Perfect for any occasion, this moist and flavorful cake will become a staple in your dessert repertoire. Share a slice with loved ones and create sweet memories with every bite.