Description
This classic carrot cake recipe is perfect for any occasion. A moist, spiced cake made with fresh grated carrots and topped with a rich cream cheese frosting. Whether you’re celebrating a birthday or enjoying a cozy treat, this carrot cake with its warm spices, crunchy walnuts, and creamy frosting is sure to delight.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 large eggs
- 1 1/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 3 medium carrots)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in grated carrots and walnuts (if using).
- Divide the batter evenly between the cake pans, smoothing the tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and serve.
Notes
- For a vegan version, use flax eggs or applesauce and plant-based ingredients.
- You can add 1/2 cup of crushed pineapple or shredded coconut for extra flavor.
- Can be made ahead and stored in the fridge for up to 5 days.
