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The Best Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 3 reviews
  • Author: Evelyn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This moist and flavorful carrot cake recipe combines the perfect blend of spices, grated carrots, and optional nuts, topped with a classic cream cheese frosting. Ideal for celebrations or a delightful dessert, this cake is easy to make and promises a tender crumb with a rich, creamy finish.

Ingredients

Cake

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar (firmly packed)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon table salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup cooking oil (canola, avocado, or vegetable oil)
  • ½ cup unsalted butter (melted)
  • 4 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots (peeled before grating)
  • 1 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting

  • ½ cup (1 stick) unsalted butter (softened)
  • 8 oz cream cheese (softened, brick-style)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups powdered sugar

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch baking pans with parchment paper, then lightly grease and flour the sides to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
  3. Add Oils and Butter: Pour in the canola oil and melted butter. Stir thoroughly; the batter will be stiff and thick. Using an electric mixer or stand mixer helps combine the ingredients smoothly.
  4. Add Eggs: Add the eggs one at a time, mixing well after each addition to incorporate fully into the batter.
  5. Add Vanilla Extract: Stir in the vanilla extract to infuse the batter with flavor.
  6. Incorporate Carrots and Nuts: Fold in the grated carrots and chopped nuts, if using, until all ingredients are well combined.
  7. Distribute Batter and Bake: Evenly divide the batter between the two prepared pans. Bake at 350°F (175°C) for 37-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  8. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, run a knife around the edges, invert the cakes onto cooling racks, and let them cool completely.
  9. Prepare Cream Cheese Frosting: In a large bowl, beat the softened butter and cream cheese with an electric mixer until creamy, smooth, and lump-free.
  10. Add Flavoring: Mix in the vanilla extract and salt until well combined.
  11. Add Powdered Sugar: With the mixer on low speed, gradually add powdered sugar, scraping the bowl’s sides and bottom with a spatula to ensure everything is fully incorporated.
  12. Frost the Cake: Once the cakes have cooled completely, spread the cream cheese frosting evenly over the top and sides to finish.

Notes

  • You can substitute 8-inch cake pans with 9-inch pans; however, the baking time may be slightly reduced — check at 30 minutes for doneness.
  • For best results, use room temperature eggs to help the batter blend smoothly.
  • Use brick-style cream cheese (not spreadable tubs) for a firmer, fluffier frosting.
  • Chopped walnuts or pecans are optional but add a nice texture and flavor dimension.
  • Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.

Find it online: http://evelynscooking.com/the-best-carrot-cake-recipe/