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Classic Carrot Cake
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/2 teaspoon of ground ginger
- 1 cup of granulated sugar
- 1 cup of packed brown sugar
- 1 cup of vegetable oil
- 4 large eggs
- 2 teaspoons of vanilla extract
- 3 cups of grated carrots
- 1 cup of chopped walnuts or pecans (optional)
- 1/2 cup of crushed pineapple, drained (optional)
- 1/2 cup of shredded coconut (optional)
- 1 batch of cream cheese frosting (see instructions)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ginger.
- In a large bowl, beat 1 cup of granulated sugar, 1 cup of brown sugar, and 1 cup of vegetable oil until well combined.
- Add 4 eggs, one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in 3 cups of grated carrots, 1 cup of chopped nuts (if using), 1/2 cup of crushed pineapple (if using), and 1/2 cup of shredded coconut (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting by mixing 8 ounces of softened cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake with the remaining frosting.
- Slice, serve, and enjoy!
Carrot cake has a rich history dating back to medieval times when sweeteners were scarce, and carrots were used to sweeten cakes. In the 1960s, carrot cake gained popularity in the United States as a dessert associated with health food trends. This moist and flavorful cake is made with grated carrots, warm spices, and often includes nuts or raisins. Cream cheese frosting is the classic topping, adding a perfect balance of sweetness. Chefs like Ina Garten and Martha Stewart have popularized their versions of this classic recipe. Today, the best carrot cake can be found in quaint bakeries and cafes across the United States, with notable versions in the Southern states. The key to a perfect carrot cake lies in the balance of spices and the quality of the cream cheese frosting. For a twist, some bakers incorporate pineapple or coconut into the batter for added sweetness and texture.
70 min
12
380 calories
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