Description
This classic Carrot Cake recipe is a perennial favorite known for its moist texture and warm spices. The cake combines grated carrots, applesauce, and pineapple for moisture and flavor, with optional chopped walnuts for added crunch. It’s topped with a smooth cream cheese frosting and can be finished with a decorative crumble or carrot shavings for an elegant touch. Perfect for celebrations or a comforting dessert.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup oil
- 1/4 cup applesauce (optional for moisture)
- 2 tsp vanilla
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained (optional)
- 1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla
Topping (optional):
- Crumble topping or chopped nuts
- Thin carrot shavings for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Combining these dry ingredients evenly is key to a consistent cake texture.
- Combine Wet Ingredients: In another bowl, beat the eggs slightly, then add the oil, applesauce if using, and vanilla extract. Stir these wet ingredients until uniformly combined.
- Incorporate Carrots and Add-ins: Fold the grated carrots, drained crushed pineapple, and chopped walnuts into the wet ingredient mixture. Ensure they are evenly distributed for balanced flavor throughout the cake.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake light and tender.
- Pour Batter into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula for an even rise.
- Bake the Cake: Place the pans in the preheated oven and bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Once baked, remove the pans from the oven and let the cakes cool in the pans for about 10 minutes. Then turn them out onto wire racks to cool completely.
- Prepare Cream Cheese Frosting: In a bowl, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla, mixing until smooth and fluffy.
- Frost the Cake: Once the cakes are completely cooled, spread a layer of frosting on one cake layer, top with the second layer, and frost the top and sides evenly with the remaining frosting.
- Add Optional Toppings: Decorate the frosted cake with crumble topping or chopped nuts and garnish with thin carrot shavings if desired for an attractive finish.
Notes
- You can substitute oil with melted butter for a richer flavor.
- Applesauce adds moisture and reduces oil content but can be omitted if preferred.
- Ensure carrots are finely grated to blend well into the batter without adding too much texture.
- Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
- Store leftovers wrapped in the refrigerator; cake will keep for up to 4 days.
- For a nut-free version, omit walnuts.
