This classic carrot cake is moist, flavorful, and perfectly spiced, topped with a rich and creamy cream cheese frosting. It’s perfect for any occasion and sure to become a favorite in your dessert repertoire.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 and 1/2 cups white sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Frosting:
- 8 ounces cream cheese, at room temperature
- 1/2 cup salted butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- Prepare the Dry Ingredients:
- In a medium bowl, mix 2 cups of flour, 2 tablespoons of flour, 1 tablespoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Set aside.
- Prepare the Wet Ingredients:
- In a large bowl, whisk together 1 and 1/2 cups of white sugar, 3 large eggs, and 1 cup of vegetable oil until well combined.
- Combine Ingredients:
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in 2 cups of grated carrots and 1 cup of chopped walnuts or pecans (if using).
- Bake the Cake:
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- Prepare the Frosting:
- In a medium bowl, mix 8 ounces of cream cheese and 1/2 cup of salted butter until smooth.
- Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract, beating until the frosting is well mixed and smooth.
- Frost the Cake:
- Once the cake has cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
- Serve and Enjoy:
- Cut the cake into squares and serve. Enjoy the moist, flavorful carrot cake with its creamy, rich frosting.
Notes:
- Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
- Variations: Feel free to add 1/2 cup of raisins or crushed pineapple to the batter for added flavor and moisture.
- Nuts: If you prefer a nut-free cake, simply omit the walnuts or pecans.
This carrot cake is perfect for gatherings, celebrations, or simply as a delightful treat to enjoy with a cup of coffee or tea. The combination of moist cake and creamy frosting is simply irresistible!
