Carrot Cake Recipe
This recipe involves a no-fail method to make a moist and delicious carrot cake. You can easily add in your variations, but we recommend using our ingredients for the best results. Enjoy this classic cake as a snack or dessert!
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup sugar
- 3/4 cup vegetable oil or 180ml
- 3 eggs beaten
- 2 cups carrots or 200 grams, grated
- 1 cup chopped nuts optional
- 1 cup pineapple juice or applesauce, optional
Cream Cheese Frosting
- 1/2 cup butter or 113 grams, softened
- 8 ounces cream cheese or 226 grams, softened
- 4 cups confectioners' sugar or 460 grams
- 1 tsp vanilla extract
Preheat the oven to 350°F (180°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, mix the sugar, oil, eggs, carrots, nuts (if using), and pineapple juice or applesauce (if using). Add the wet ingredients to the dry ingredients and mix until everything is well combined.
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
Allow the cake to cool completely before frosting.
Cream Cheese Frosting
In a large bowl, beat the butter and cream cheese together until smooth.
Add the confectioners' sugar and vanilla extract and mix until everything is well combined.
Spread the frosting over the cooled cake.
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of ice cream. If you want to get fancy, you can garnish the cake with some grated carrots, chopped nuts, or raisins.
Carrot cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep the cake moist, you can store it in the fridge for up to 5 days.
You can make the frosting ahead of time and store it in an airtight container in the fridge for up to 1 week. Just be sure to let it come to room temperature and re-beat it before using.
You can also make the cake ahead of time and store it in an airtight container in the fridge for up to 1 week. Just be sure to let it come to room temperature before serving.
Calories: 434kcalCarbohydrates: 82gProtein: 7gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 61mgSodium: 360mgPotassium: 215mgFiber: 2gSugar: 21gVitamin A: 3897IUVitamin C: 3mgCalcium: 100mgIron: 2mg