Carrot Cake
Carrot cake is a moist, sweet, and spiced dessert made primarily with grated carrots mixed into a cake batter.
Ingredients
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts or pecans (optional)
- ½ cup crushed pineapple, drained (optional)
For Cream Cheese Frosting (optional):
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preheat Oven
- Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch baking pan or two 8-inch round pans.
Prepare Dry Ingredients
- In a large bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix Wet Ingredients
- In another bowl, beat the eggs. Add granulated sugar, brown sugar, oil, and vanilla extract. Mix until well combined.
Combine Wet And Dry
- Gradually stir the dry ingredients into the wet mixture. Mix until just combined.
Add Carrots And Extras
- Fold in grated carrots. If using, also add nuts and crushed pineapple.
Pour Into Pan
- Pour the batter into the prepared pan and smooth the top.
Bake
Bake for 30–35 minutes (for 9x13 pan) or 25–30 minutes (for 8-inch rounds), or until a toothpick inserted into the center comes out clean.
Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting (Optional)
- Beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until fluffy.
Frost And Serve
- Once the cake is cool, spread the frosting evenly. Slice and enjoy!