Classic Carrot Cake
Classic Carrot Cake
Ingredients
For the Carrot Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/3 cups vegetable oil
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
For the Cream Cheese Frosting (Optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
⏱️ 5 min
- 3
In a separate large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar until well combined.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 4 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 6
Fold in the grated carrots until evenly distributed throughout the batter.
⏱️ 2 min
- 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min
- 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cook time may vary slightly depending on your oven.
⏱️ 35 min•🌡️ 350
- 9
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 60 min
- 10
While the cakes are cooling, prepare the cream cheese frosting (if using). In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
⏱️ 5 min
- 11
Gradually add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Stir in the vanilla extract.
⏱️ 5 min
- 12
Once the cakes are completely cool, frost as desired. You can frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Carrot Cake
Ingredients
For the Carrot Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/3 cups vegetable oil
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups carrots, grated
For the Cream Cheese Frosting (Optional)
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
⏱️ 5 min - 3
In a separate large bowl, whisk together the vegetable oil, light brown sugar, and granulated sugar until well combined.
⏱️ 3 min - 4
Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
⏱️ 4 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 6
Fold in the grated carrots until evenly distributed throughout the batter.
⏱️ 2 min - 7
Divide the batter evenly between the two prepared cake pans.
⏱️ 1 min - 8
Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The cook time may vary slightly depending on your oven.
⏱️ 35 min•🌡️ 350 - 9
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling time is crucial before frosting.
⏱️ 60 min - 10
While the cakes are cooling, prepare the cream cheese frosting (if using). In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
⏱️ 5 min - 11
Gradually add the confectioners' sugar, 1 cup at a time, beating until smooth after each addition. Stir in the vanilla extract.
⏱️ 5 min - 12
Once the cakes are completely cool, frost as desired. You can frost the top of one layer, place the second layer on top, and then frost the top and sides of the entire cake.
⏱️ 5 min