Ah, carrot cake — moist, spiced, and perfect with cream cheese frosting. I’ll give you a classic version that’s straightforward but still delicious.
Classic Carrot Cake
Servings: 8–10
Prep: 15 min | Bake: 35–40 min
Ingredients (Cake)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1¼ cups granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 3 cups grated carrots (about 3–4 medium carrots)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional for extra moistness)
Ingredients (Cream Cheese Frosting)
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan (or two 9-inch round pans).
- Mix dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Mix wet ingredients: eggs, sugars, oil, and vanilla in a separate bowl until smooth.
- Combine wet and dry ingredients until just mixed.
- Fold in carrots, nuts, and pineapple if using.
- Pour batter into the prepared pan(s).
- Bake 35–40 minutes (for 9×13 pan) or until a toothpick in the center comes out clean.
- Cool completely before frosting.
Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually until fluffy.
- Stir in vanilla.
- Spread frosting over cooled cake.
Tips / Variations:
- Add shredded coconut or raisins to the batter for extra texture.
- For a lighter frosting, whip the cream cheese and butter for a few minutes to make it airy.
- Toast the nuts before adding for more flavor.
If you want, I can also give a super-moist, “one-bowl” carrot cake that’s even faster to make and barely dirty any dishes.
Do you want me to show that version too?
