Classic Carrot Cake Recipe

Classic Carrot Cake Recipe 🥕🎂

This timeless Carrot Cake is a perfect blend of warm spices, moist cake layers, and a luscious cream cheese frosting. Whether for birthdays, holidays, or a simple treat, it’s sure to delight everyone with its rich flavors and delightful texture.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 3 cups grated carrots
• 1 cup chopped walnuts (optional)
• 1 cup crushed pineapple, drained (optional)

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat oil, granulated sugar, and brown sugar until well combined.
4. Add eggs one at a time, beating well after each addition.
5. Gradually mix in the dry ingredients. Fold in grated carrots, walnuts, and pineapple (if using).
6. Divide the batter evenly into the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Prepare the Frosting:

1. In a large bowl, beat cream cheese and butter until creamy.
2. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.

3. Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Decorate with chopped walnuts or a light dusting of cinnamon, if desired.

Tips for Perfect Carrot Cake

• Grating Carrots: Use freshly grated carrots for the best texture and moisture. Pre-packaged grated carrots may be too dry.
• Prevent Sticking: Line the bottom of the pans with parchment paper for easier release.
• Balance Sweetness: If adding pineapple, reduce the sugar slightly to balance flavors.
• Frosting Consistency: For a thicker frosting, chill it in the refrigerator for 10–15 minutes before spreading.

Frequently Asked Questions

1. Can I make this cake in advance?
Yes! You can bake the cake layers a day ahead and store them covered at room temperature. Frost the cake on the day of serving for the freshest presentation.

2. Can I omit the nuts or pineapple?
Absolutely. Both are optional and can be adjusted based on personal preferences or allergies.

3. How do I store leftover carrot cake?
Cover and refrigerate for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving for the best flavor.

4. Can I freeze carrot cake?
Yes, you can freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw in the refrigerator overnight before frosting.

Common Mistakes and Solutions

Mistake: Dry cake.
Solution: Measure flour correctly by spooning it into the measuring cup and leveling it off to avoid overpacking.

Mistake: Frosting too runny.
Solution: Chill the frosting for a firmer consistency, or add more powdered sugar if needed.

Mistake: Uneven layers.
Solution: Level the cake layers with a serrated knife before assembling for a smooth, professional look.

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