Hey lovelies!
Today, I’m sharing my absolute favorite carrot cake recipe! (video below)
This is the kind of cake that will make your house smell amazing and have everyone begging for more.
So, grab your aprons and let’s get baking!
Must-Have Ingredients
First things first, let’s talk ingredients. Here’s what you’ll need for the cake:
- 2 cups all-purpose flour: Provides the structure for the cake.
- 2 cups granulated sugar: Adds sweetness and moisture.
- 2 tsp baking soda: Helps the cake rise.
- 2 tsp cinnamon: Adds warmth and spice.
- 1 tsp salt: Enhances the flavors.
- 1 1/2 cups canola oil: Keeps the cake moist.
- 4 eggs: Adds richness and helps bind the ingredients.
- 3 cups packed grated carrots: The star ingredient, adding natural sweetness and moisture.
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened: Makes the frosting rich and tangy.
- 1/2 cup unsalted butter, softened: Adds creaminess to the frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 1 tsp vanilla extract: Adds a touch of flavor to the frosting.
The Right Tools for the Job
Before we dive in, make sure you have these tools handy:
- A large mixing bowl
- A whisk
- A spatula
- Two 9-inch round cake pans or one 9×13-inch baking pan
- A grater
- A wire rack for cooling
Alright, let’s get started on this delicious cake!
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour your cake pans to prevent sticking.
Mix Dry Ingredients
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 2 tsp of baking soda, 2 tsp of cinnamon, and 1 tsp of salt. Stir until well combined.
Add Wet Ingredients
Add 1 1/2 cups of canola oil and 4 eggs to the dry mixture. Mix until the batter is smooth and well combined.
Fold in Carrots
Gently add 3 cups of packed grated carrots (or grate 12-13 carrots which I did) until they are evenly distributed throughout the batter.
Pour Batter into Pans
Grease the baking pan with a little oil and flour.
Divide the batter evenly between the prepared cake pans or pour it all into the 9×13-inch baking pan. Smooth the top with a spatula for even baking.
Bake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool
Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
The Cream Cheese Frosting
While your cake is cooling, let’s whip up some delicious cream cheese frosting!
Beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract. Mix until the frosting is creamy and smooth.
Frost the Cake
Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the entire cake.
If using a 9×13-inch pan, simply frost the top of the cake.
Special Touches
Want to add a little extra flair? Try sprinkling some chopped nuts, like walnuts or pecans, on top of the frosting.
You can also experiment with different flavors in the frosting, like a hint of lemon zest or a splash of maple syrup.
These little touches can take your carrot cake from delicious to absolutely unforgettable.
Serving and Storage
This cake is best enjoyed fresh, but if you have leftovers (unlikely, but it could happen!), store them in an airtight container. They’ll stay fresh for a couple of days.
Just pop a slice in the microwave for about 15 seconds to warm it up before serving. If you want to make the cake ahead of time, you can freeze the unfrosted cake layers. Just let them thaw before frosting and serving as usual.
FAQs
- Why is my carrot cake dense and not fluffy?
Overmixing the batter can cause the cake to be dense. Mix just until the ingredients are combined to keep the cake light and fluffy.
- Can I substitute applesauce for some of the oil in the carrot cake recipe?
Yes, you can substitute half of the oil with unsweetened applesauce to reduce the fat content while maintaining moisture.
- Do I need to peel the carrots before grating them for the cake?
It’s recommended to peel the carrots before grating to ensure a smooth texture and to remove any dirt or bitterness from the skin.
- How can I prevent my carrot cake from sinking in the middle?
Make sure to measure your ingredients accurately, avoid overmixing the batter, and ensure your oven is properly preheated and maintains a consistent temperature.
- Can I add pineapple to the carrot cake?
Yes, adding crushed pineapple can enhance the moisture and flavor of the cake. Drain the pineapple well before folding it into the batter.
And there you have it! The most delicious, moist, and irresistible carrot cake with cream cheese frosting you’ll ever make.
Enjoy every bite and don’t forget to share the love (and the recipe) with your friends!
Happy baking!
Print
Homemade Carrot Cake with Cream Cheese Frosting
Carrot cake is a timeless dessert that never fails to delight. Its moist, spiced layers filled with freshly grated carrots and topped with a rich cream cheese frosting make it a favorite for many. Whether you stick to the traditional recipe or add your own twist, this carrot cake is sure to be a hit at any gathering.
- Total Time: 55-60
- Yield: 12–16 1x
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 1/2 cups canola oil
- 4 eggs
- 3 cups packed grated carrots
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
-
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan to ensure the cake doesn’t stick.
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Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, and 1 teaspoon of salt. Stir until well blended.
-
Add Wet Ingredients: Add 1 1/2 cups of canola oil and 4 large eggs to the dry mixture. Mix until the batter is smooth and well combined.
-
Fold in Carrots: Gently fold in 3 cups of packed grated carrots until they are evenly distributed throughout the batter.
-
Pour Batter into Pans: Divide the batter evenly between the prepared cake pans or pour it all into the 9×13-inch baking pan. Smooth the top with a spatula for even baking.
-
Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool: Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
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Prepare Frosting and Assemble: While the cake is cooling, prepare the cream cheese frosting. Beat 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter together until smooth and creamy. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, mixing until the frosting is creamy and smooth. Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the entire cake. If using a 9×13-inch pan, simply frost the top of the cake.
Notes
- Grated Carrots: For the best texture, grate the carrots finely. This ensures they blend well into the cake batter.
- Add-Ins: Feel free to add 1 cup of chopped nuts (like walnuts or pecans) or 1/2 cup of raisins to the batter for extra flavor and texture.
- Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw in the refrigerator before frosting and serving.
- Prep Time: 20
- Cook Time: 35-40
