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Carrot Cake

This carrot cake is made by mixing grated carrots with a spiced batter, then baking until golden and moist. It features a tender crumb with visible flecks of carrot and is topped with a rich cream cheese frosting for a smooth, creamy finish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour 2 cups: Forms the base of the cake.
  • Granulated sugar 1 1/2 cups: Sweetens the cake perfectly.
  • Baking soda 1 teaspoon: Helps the cake rise.
  • Ground cinnamon 2 teaspoons: Adds warmth and spice.
  • Ground nutmeg 1/2 teaspoon: A subtle spice that pairs perfectly with the cinnamon.
  • Salt 1/2 teaspoon: Balances the sweetness.
  • Eggs 4 large: Bind the ingredients together.
  • Vegetable oil 1 cup: Keeps the cake moist.
  • Vanilla extract 2 teaspoons: Adds depth of flavor.
  • Carrots 3 cups, grated: The star of the cake, providing natural sweetness and texture.

Equipment

  • 9-inch round cake pans
  • Hand mixer or stand mixer
  • Grater for carrots
  • Mixing Bowls
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, whisk together the eggs, oil, and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and mix gently with a hand mixer or by hand until just combined. Be careful not to overmix.
  6. Stir in the grated carrots and chopped nuts (if using).
  7. Pour the batter evenly into the prepared cake pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then carefully remove from the pans and transfer to a cooling rack to cool completely
  10. While the cakes cool, prepare the cream cheese frosting: Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
  11. Once the cakes have completely cooled, ensure your cream cheese frosting is thick and spreadable (chill the frosting for 30 minutes if necessary). Spread the frosting evenly on top of one layer.
  12. Then stack the second layer on top and frost the top and sides of the cake.
  13. Slice and serve

Notes

Ensure that the cake’s consistency is correct by testing doneness with a toothpick. If it comes out clean, the cake is fully baked. If there’s any residue, allow it to bake longer, checking every 5 minutes.