Classic Carrot Cake
Classic Carrot Cake is a moist, warmly spiced layer cake made with freshly grated carrots, cinnamon, and a touch of citrus zest. A thick cream cheese frosting balances the sweetness and ties everything together. From start to finish, expect about 1 hour 30 minutes including baking and cooling time.
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9-inch round cake pans
- Oven
- Cooling Racks
Ingredients
For the Cake Batter:
- 2 cups all-purpose flour organic, if possible
- 2 teaspoons baking powder freshly opened
- 1.5 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt kosher
- 3 large eggs room temperature
- 1.5 cups granulated sugar
- 1 cup vegetable oil canola or sunflower preferred
- 1 teaspoon vanilla extract pure
- 2 cups grated carrots about 4 medium carrots
- 1 teaspoon orange zest optional, for a citrus note
For the Cream Cheese Frosting:
- 8 oz cream cheese softened to room temperature
- ½ cup unsalted butter softened
- 2.5 cups powdered sugar sifted
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In another bowl, beat the eggs and sugar until light and fluffy, approximately 2 minutes. Gradually add the oil and vanilla extract, mixing continuously.
- Gently fold in the flour mixture until just combined, and then add the grated carrots and orange zest.
- Divide the batter evenly between the prepared cake pans and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until creamy and smooth.
- Once the cakes are completely cooled, spread the frosting generously between the layers and on top. Decorate with additional grated carrots or orange zest if desired.
Notes
- For a nutty twist, consider adding 1 cup of chopped walnuts to the batter.
- If you prefer a less sweet frosting, reduce the powdered sugar by up to 1/2 cup.
Nutrition
Calories: 898kcalCarbohydrates: 104gProtein: 8gFat: 52gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 129mgSodium: 393mgPotassium: 208mgFiber: 2gSugar: 77gVitamin A: 6185IUVitamin C: 2mgCalcium: 121mgIron: 2mg
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