Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper.
Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the granulated sugar, brown sugar, and vegetable oil.
Mix until well blended.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture,
stirring just until combined.
Fold in the grated carrots,
followed by the nuts and dried fruit if using.
Avoid overmixing, as this can make the cake dense.
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes,
or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes,
then turn them out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar,
mixing on low speed until incorporated.
Add the vanilla extract and beat until fluffy.
If needed, add milk or cream one tablespoon at a time to reach desired consistency.
Once the cake layers are completely cool,
spread frosting between the layers,
over the top,
and around the sides.
Decorate as desired with chopped nuts or carrot shavings.
Serving and Storage:
Carrot cake is best served at room temperature,
allowing the flavors and frosting to fully shine.
It pairs wonderfully with coffee or tea and works well for birthdays,
holidays, or casual gatherings.
Store the cake covered in the refrigerator for up to five days.
Bring slices to room temperature before serving for the best texture.
Unfrosted cake layers can be wrapped tightly and frozen for up to two months.
Tips:
Always grate carrots fresh rather than using pre-shredded carrots,
which tend to be dry.
Sifting flour and powdered sugar improves texture.
If you prefer a less sweet frosting,
reduce the powdered sugar slightly and increase the cream cheese.
For added flavor variation,
you can include a pinch of cloves or ginger in the cake batter.
To make cupcakes,
reduce baking time to 18–22 minutes.
Conclusion:
This moist and flavorful carrot cake is a classic for a reason.
Its tender crumb,
warm spices,
and rich cream cheese frosting create a dessert that feels both comforting and celebratory.
Each ingredient works together to produce consistent,
bakery-quality results.
Whether you’re baking for a special occasion or simply indulging a craving,
this carrot cake recipe offers reliability,
flexibility,
and unforgettable flavor.
Once you try it,
it’s sure to become a favorite in your baking rotation.
FAQ:
Can I make this cake ahead of time?
Yes.
The cake layers can be baked a day in advance and stored tightly wrapped.
Frost just before serving or up to one day ahead.
Can I use butter instead of oil?
Oil is recommended for maximum moisture,
but melted butter can be used for a slightly denser texture.
Do I have to include nuts or raisins?
No.
Both are optional and can be omitted without affecting the cake’s structure.
Why is my carrot cake dense?
Overmixing the batter or using too much flour can cause density.
Always measure carefully and mix gently.
Can I freeze frosted carrot cake?
Yes.
Freeze slices individually and thaw in the refrigerator overnight before serving.