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Carrot cake recipe

Carrot cake

arrot cake is a moist and flavorful dessert made with grated carrots, which add natural sweetness and moisture to the cake. Often spiced with cinnamon, nutmeg, and cloves, it creates a warm and aromatic flavor profile. Typically, it includes chopped nuts like walnuts or pecans for added texture and richness. The cake is commonly layered and topped with a creamy, tangy cream cheese frosting, which complements the sweetness of the cake. Carrot cake is a popular choice for celebrations and gatherings, known for its deliciously dense texture and balanced flavor.
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Ingredients
  

For the Cake:

  • 2 cups 250g all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups 300g granulated sugar
  • 1/2 cup 120ml vegetable oil
  • 1/2 cup 120ml unsweetened applesauce
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups 300g grated carrots
  • 1 cup 100g chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

  • 8 oz 225g cream cheese, softened
  • 1/2 cup 115g unsalted butter, softened
  • 4 cups 480g powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line them with parchment paper).

Mix the Dry Ingredients:

  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Prepare the Wet Ingredients:

  • In another large bowl, beat the granulated sugar, vegetable oil, and applesauce together until well combined.
  • Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Fold in the grated carrots and nuts (if using).

Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and let them cool completely on a wire rack.

Prepare the Cream Cheese Frosting:

  • In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth.
  • Stir in the vanilla extract.

Assemble the Cake:

  • Once the cakes are completely cool, place one cake layer on a serving plate or cake stand.
  • Spread a layer of cream cheese frosting over the top of the first layer.
  • Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.

Serve:

  • Decorate with additional chopped nuts or a sprinkle of cinnamon if desired.
  • Slice and serve your delicious homemade carrot cake.