Carrot Cake

    • Prep Time
    • 20 mins
    • Cook Time
    • 50 mins
    • Yield
    • 1 cake

This is a recipe for classic carrot cake and it has a classic cream cheese frosting. This cake is moist and delicious.

Carrot cakes have been around since medieval times. The vegetable was used in cakes as a sweetener, since sugar was not always available, not to mention expensive.

I like to add walnuts to the cake but you can always substitute with whatever nuts you like or omit them entirely.

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9 Ratings

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 4 large eggs
  • 1 1/4 cups grapeseed or vegetable oil
  • 1 cup sugar
  • 3/4 cup light brown sugar
  • 2 1/2 tsp pure vanilla extract
  • 2 cups carrots, finely shredded or grated
  • 1 cup walnuts, chopped
  • 1 lb cream cheese, room temperature
  • 8 tbsp unsalted butter, room temperature
  • 1 1/4 cups powdered sugar

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Line a round or square cake pan with parchment paper.
  • 2. In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon and ginger.
  • 3. In another bowl, whisk eggs with oil, sugar, brown sugar and 2 tsp vanilla until smooth.
  • 4. Stir dry ingredients into wet ingredients until just incorporated, then stir in the carrots and walnuts.
  • 5. Pour batter into prepared pan and bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
  • 6. Transfer cake to a rack and let cool for 15 minutes. With a paring knife, loosen the cake from sides of the pan. Invert cake onto rack and gently peel off the parchment paper. Let cool for about 2 hours.
  • 7. Meanwhile, prepare frosting. In the bowl of a standing mixer fitted with a paddle, beat cream cheese with butter at medium speed until blended, about 30 seconds. Mix in powdered sugar in two batches, mixing thoroughly between additions, about 1 minute. Then add in remaining vanilla.
  • 8. Transfer cake to a platter and spread frosting over the top and sides. Serve at room temperature or chilled. Enjoy!

Instructions

  • 1. Preheat the oven to 350 degrees Fahrenheit. Line a round or square cake pan with parchment paper.
  • 2. In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon and ginger.
  • 3. In another bowl, whisk eggs with oil, sugar, brown sugar and 2 tsp vanilla until smooth.
  • 4. Stir dry ingredients into wet ingredients until just incorporated, then stir in the carrots and walnuts.
  • 5. Pour batter into prepared pan and bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
  • 6. Transfer cake to a rack and let cool for 15 minutes. With a paring knife, loosen the cake from sides of the pan. Invert cake onto rack and gently peel off the parchment paper. Let cool for about 2 hours.
  • 7. Meanwhile, prepare frosting. In the bowl of a standing mixer fitted with a paddle, beat cream cheese with butter at medium speed until blended, about 30 seconds. Mix in powdered sugar in two batches, mixing thoroughly between additions, about 1 minute. Then add in remaining vanilla.
  • 8. Transfer cake to a platter and spread frosting over the top and sides. Serve at room temperature or chilled. Enjoy!

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  • Average Rating

    (3.7 / 5)


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