Classic Carrot Cake
This classic carrot cake is moist, flavorful, and topped with luscious cream cheese frosting, making it the perfect dessert for family gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup vegetable oil (or canola oil)
- 4 large eggs
- 1 cup crushed pineapple, drained (optional for extra moisture)
Add-ins
- 3 cups finely grated carrots (about 3-4 medium carrots)
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with a bit of oil or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, beat the eggs, then add the vegetable oil. If using crushed pineapple, mix it in as well.
- Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. Do not overmix; it's fine to have some lumps.
- Fold in the grated carrots, and optionally add walnuts and raisins.
Baking
- Divide the batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes sit in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- Once the cakes are completely cooled, frost them with cream cheese frosting. You can make your frosting by mixing 8 ounces of cream cheese with 1/2 cup of softened butter, 4 cups of powdered sugar, and a teaspoon of vanilla extract.
Notes
To store your carrot cake, wrap it tightly in plastic wrap or place it in an airtight container. It can last in the refrigerator for up to 5 days. For longer storage, freeze slices for up to 3 months. To reheat, allow frozen cake to thaw overnight in the fridge and warm in the microwave for a few seconds or serve at room temperature.