Description
This Best Old-Fashioned Carrot Cake recipe is a classic, moist, and flavorful dessert featuring shredded carrots, warm cinnamon, and a creamy homemade cream cheese frosting. Perfect for any celebration, this cake combines a tender crumb with a luscious frosting for a timeless treat that serves 20.
Ingredients
Dry Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1 1/2 cups brown sugar
- 3/4 cups vegetable oil
- 4 eggs (at room temperature)
- 4 cups shredded carrots
Cream Cheese Frosting
- 1 cream cheese (softened, about 8 oz)
- 1/4 cup butter (softened)
- 1/2 cup icing sugar
- 1 tsp lemon juice
Instructions
- Prepare the Pan: Grease a 9”x13” glass baking dish to ensure the cake doesn’t stick after baking.
- Preheat Oven: Set your oven to 365°F (185°C) and allow it to fully preheat for even baking.
- Shred Carrots: Wash and peel carrots if needed, then shred them finely using a grater or food processor.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt to combine evenly.
- Beat Eggs: Using a stand or electric mixer, beat the eggs on medium-high speed for 2-3 minutes until slightly frothy.
- Add Sugar: Gradually add the brown sugar to the eggs and continue mixing until the sugar dissolves completely, making a smooth mixture.
- Incorporate Oil: Slowly pour in the vegetable oil while mixing. Continue to beat the batter for a few more minutes until creamy and well blended.
- Add Dry Ingredients: Reduce mixer speed to low, then gradually add the dry ingredients to the wet mixture. Mix carefully until just combined, avoiding overmixing to keep the cake tender.
- Fold in Carrots: Using a wooden spoon, gently fold in the shredded carrots (and optional additions like raisins or walnuts) until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 30-40 minutes. Check doneness by inserting a toothpick in the center – it should come out clean.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before frosting.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese, butter, and icing sugar on low to medium speed until smooth and creamy.
- Add Lemon Juice: Mix in the lemon juice until fully incorporated, enhancing the frosting’s flavor and texture.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled carrot cake using a silicone spatula or an offset spatula.
- Serve: Slice the cake and serve. Store leftovers in the refrigerator for up to 4 days.
Notes
- Ensure eggs are at room temperature for better batter emulsification and cake texture.
- You can add optional ingredients like chopped walnuts or raisins for added texture and flavor.
- Test cake doneness with a toothpick inserted in the center; it should come out clean.
- Cool the cake completely before frosting to prevent the frosting from melting.
- Store leftover cake in an airtight container in the refrigerator to keep it fresh.
