Carrot Cake Recipe
Delight in a moist, flavorful carrot cake that's perfect for any occasion! This easy-to-follow recipe brings together the perfect balance of spices, sweetness, and rich texture, making it a crowd favorite every time. Whether you're a baking pro or a beginner, you'll be guided step by step to create a beautiful, homemade cake. With simple ingredients and expert tips, it’s easier than ever to bake a showstopper. Download the recipe now and make a delicious carrot cake that everyone will love!
Ingredients
- 250 grams All-purpose flour
- 300 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 1 cup Vegetable oil
- 4 Large eggs
- 300 grams Grated carrots
- 100 grams Chopped walnuts or pecans (optional)
- 100 grams Raisins (optional)
- 225 grams Cream cheese, softened
- 115 grams Unsalted butter, softened
- 300 grams Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the Oven and Prepare Pans: Set your oven to 175°C (350°F). While it heats, grease two 9-inch round cake pans with butter or non-stick spray. To ensure an easy release, line the bottoms with parchment paper, if possible.
- Prepare Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. This ensures that the leavening agents and spices are evenly distributed, which is crucial for a consistent texture and flavor.
- Mix Wet Ingredients: In another bowl, whisk together the sugar, eggs, and oil until smooth and well-combined. Whisking properly helps create a lighter texture in the final cake and blends the ingredients thoroughly.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can lead to a denser cake, so mix just until you no longer see streaks of flour.
- Fold in Carrots and Optional Ingredients: Carefully fold in the grated carrots, chopped walnuts, and raisins (if using). Gently incorporating these ingredients ensures an even distribution without deflating the batter.
- Divide Batter and Pour into Pans: Pour the batter evenly into the prepared cake pans, spreading it to ensure an even surface. Using equal portions will help both layers bake consistently.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes. To check if they’re done, insert a toothpick into the center; if it comes out clean or with a few crumbs, the cakes are ready.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully run a knife around the edges, remove from the pans, and transfer to a wire rack to cool completely before frosting. This step ensures the cakes stay moist and firm up as they cool.