This easy carrot cake recipe is moist, perfectly spiced, and topped with a creamy cream cheese frosting. It’s straightforward to make and doesn’t require any fancy ingredients or techniques, making it a perfect choice for both beginners and experienced bakers alike.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 8 oz (1 package) cream cheese, room temperature
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions:
Making the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, eggs, granulated sugar, and vanilla extract until blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add Carrots and Nuts: Fold in the grated carrots and chopped nuts, if using, until well distributed throughout the batter.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making the Cream Cheese Frosting:
- Beat Butter and Cream Cheese: Using an electric mixer, beat the butter and cream cheese together on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined. After all the sugar has been added, increase the speed to high and beat until fluffy.
- Mix in Vanilla: Beat in the vanilla extract until well incorporated.
Assembling the Cake:
- Trim the Cakes: If the cakes have domed on top, trim them with a knife to level them out.
- Frost the Cake: Place one cake layer on your serving plate. Spread a layer of frosting over the top. Add the second layer and apply a crumb coat (a thin layer of frosting to seal in crumbs). Chill for about 15 minutes, then apply the final coat of frosting over the top and sides of the cake.
- Decorate: You can garnish the cake with additional nuts, grated carrots, or decorative piping if desired.
Tips:
- For Moist Cake: Don’t overmix the batter after adding the flour to keep the cake tender.
- Grating Carrots: For the best texture, grate the carrots on the smaller holes of your grater.
Enjoy your easy carrot cake, a classic dessert that’s always a hit for any occasion!